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Southwest black bean soup in a white bowl garnished with avocado, cilantro, and lime slices

Southwest Black Bean Soup (Easy!)

This delicious southwest-style soup combines black beans, hearty vegetables, and warm spices. It's easy to prepare and customize!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
CourseMain Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 bowls


  • 1 yellow onion
  • 8 oz. gold potato (about 1 medium)
  • 4 cloves garlic
  • 4 cups vegetable broth
  • 30 oz. canned black beans (two 15 oz. cans)
  • 15 oz. can fire-roasted diced tomatoes
  • 4 oz. diced green chiles
  • 1 cup sweet corn (I use frozen)
  • 1/4 cup fresh cilantro
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. dried oregano

Toppings of choice (optional):

  • Avocado, cilantro, green onion, tortilla strips, hot sauce, nutritional yeast, chipotle crema, cashew sour cream, fresh lime juice


  • Dice onion and potato. Mince garlic.
  • In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
  • Meanwhile, mince garlic.
  • When onion is translucent, add potato, garlic, cumin, chili powder, smoked paprika, and oregano. Stir and sauté for 1 minute.
  • Add broth, black beans (rinsed and drained), tomatoes, green chiles, and corn.
  • Bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potato is tender.
  • Meanwhile, roughly chop cilantro and prepare any desired toppings.
  • Before serving, add cilantro to pot and stir to combine. Salt and pepper to taste. Serve warm with toppings of choice. (I enjoy avocado, lime juice, and hot sauce.)


Grains: Add cooked 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. Or you can add 1-2 Tbsp. tomato paste with the broth.
Recipe originally published November 2019. Updated September 2023.

Nutrition Per Serving (Estimate)

Calories: 266 kcal | Carbohydrates: 53 g | Protein: 14 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Potassium: 1047 mg | Fiber: 16 g | Sugar: 6 g | Vitamin A: 1001 IU | Vitamin C: 34 mg | Calcium: 123 mg | Iron: 6 mg