Southwest Black Bean Soup
An easy southwest soup with black beans, sweet corn, and warm spices. Only 10 simple ingredients and a satisfying lunch or dinner!
Servings5 medium bowls
- 1 yellow onion
- 1 bell pepper (I use red or orange)
- 3-4 cloves garlic
- 15 oz. can diced tomatoes (or fire-roasted)
- 4 cups vegetable broth
- 30 oz. canned black beans (two 15 oz. cans or 3 cups cooked beans)
- 1 1/2 cups sweet corn (or a 15 oz. can)
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. chili powder
- 1 tsp. smoked paprika
- Salt to taste
Toppings of choice (optional):
- Avocado, cilantro, green onion, tomato, tortilla strips, jalapeno, hot sauce, nutritional yeast, cashew sour cream, fresh lime juice
Dice onion and bell pepper.
In a large stockpot over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method.)
Meanwhile, mince garlic.
When onions are translucent, add garlic, cumin, chili powder, and smoked paprika. Stir and sauté for 1 minute.
Add broth, diced tomatoes with juice, corn, and black beans (rinsed and drained).
Bring to a light boil. Then reduce heat, cover, and simmer for 10-15 minutes.
Salt to taste, and garnish with desired toppings.
For serving: Add cooked brown rice or quinoa to your bowl if desired.
Make it spicy: Add jalapeno, chipotle in adobo sauce, more chili powder, cayenne pepper, or hot sauce to taste.
Thickness: Add another can of black beans (or pinto, kidney) for an extra thick + hearty soup.
Calories: 247 kcal | Carbohydrates: 49 g | Protein: 13 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 906 mg | Fiber: 15 g | Sugar: 8 g | Vitamin A: 1757 IU | Vitamin C: 48 mg | Calcium: 106 mg | Iron: 5 mg