Whip up this Southwest black bean soup recipe in 30 minutes! It's vegan, but don't worry, you can totally toss in some shredded chicken if that's your thing.
It's basically a bunch of veggies, beans, and spices hanging out in a super flavorful tomato broth. Nourishing, tasty & easy? Sign me up.
This homemade soup is the perfect quick meal for busy weeknights. I even eat the leftovers cold with tortilla chips as a bean dip. Don't judge, but sometimes I whip up a batch just for that reason!
- black beans: Beans don't have much flavor, so unless you are watching your sodium intake from doctors orders, I highly recommend using beans that are seasoned with salt. Choose canned beans with only 3 ingredients - black beans, water and salt. Alternatively, cook from dry in a pressure cooker / instant pot and add salt for extra flavor.
- oil: avocado or olive oil
- vegetables: medium onion, red bell pepper, frozen sweet corn, garlic
- green chiles (canned)
- garlic: or garlic powder (¼ teaspoon garlic powder = 1 garlic clove)
- broth: your favorite vegetable broth, beef broth or chicken broth.
- crushed tomatoes: fresh or canned
- spices: chili powder, cumin, salt
- lime juice
- optional toppings: cilantro, avocado, jalapeños, hot sauce, cheese, sour cream
See the recipe card below for exact quantities.
How to make it
Dice onion and pepper, mince garlic, rinse beans and measure ingredients. In a large pot sauté onion and pepper for 5 minutes, then add garlic and spices and sauté on medium heat for 2 minutes.
Add beans, corn, tomatoes, stock, and green chiles. Bring to a boil, then let it simmer for 15 minutes, stirring frequently. To enhance the flavor, simmer for up to an hour.
Add lime juice before serving and top with optional toppings, if desired.
That's it, super easy. Enjoy!
Add meat: stir in some shredded chicken, cooked chicken sausage, ground turkey, Italian sausage.
Bring the heat: add some spicy with hot sauce, sliced jalapeño pepper, red pepper flakes.
Use a variety of beans: you can use any beans... pinto beans, cannellini beans, black eyed peas or even lentils.
Add more veggies: celery, carrots, mushrooms, green beans, spinach, shredded kale...
- fresh cilantro
- hot sauce
- avocado or guacamole
- tortilla chips (for dipping)
- sour cream
- shredded cheese
- salsa / pica de gallo
What to serve with it
This hearty and flavorful soup can be enjoyed on its own or served with tortilla chips, brown rice, corn bread, chicken or a fresh salad with a cilantro-lime dressing.
Meal Prep & Storage
Make ahead: The flavors develop even more with time, so if you have the time make it early and let it simmer for longer. It's even better the next day so it's perfect for meal prep. But don't add lime juice or toppings until you're ready to serve it, or it might lose some of its freshness and nutrients. Heating citrus will turn the amazing brightness into a bitter flavor.
How to store: Store in an airtight container in the fridge for up to 4 days.
How to freeze: Once the soup is room temperature it can be frozen in airtight containers or freezer bags for up to 3 months (label with the expiration date). If you are freezing your entire batch of soup undercook the vegetables so they don't get overly soft when reheated.
How to reheat: Reheat on low heat the stovetop or in microwave until warm.
Yes! Sauté the vegetables and then add all ingredients to the slow cooker and cook on low for 4-6 hours. Add lime and optional toppings to individual servings.
The easiest way to do this is by adding hot sauce (I love Choula). You can also add in a spicy pepper like a jalapeño, habanero or serrano when sautéing the vegetables. Or add in a spice like cayenne pepper or red pepper flakes.
More Bean Recipes!
I hope you love this southwest black bean soup! If you make it I’d love if you could leave a rating & connect with me on Instagram @passthesprouts!
Flavorful Southwest Black Bean Soup
- 1 tablespoon oil neutral flavor, I use avocado oil
- 1 small yellow onion diced
- 1 bell pepper red, yellow or orange, diced
- 4 cloves garlic minced or 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt fine
- 1 can crushed tomatoes 28oz or 2 pounds fresh tomatoes
- 2.5 cups broth or stock vegetable, chicken or beef
- 1 cup frozen sweet corn
- 3 cans black beans beans with salt added will have better flavor
- 1 4 ounce can green chiles
- 1 T lime juice juice of 1 lime
- optional toppings - cilantro, avocado, jalapeños, hot sauce, cheese, sour cream
- Prepare ingredients: Start by dicing the onion and pepper into small pieces. Then, mince the garlic, rinse the beans in a strainer and measure out the remaining ingredients.
- Sauté: Heat oil in a heavy, large pot over medium-high heat. Sauté onions and pepper for 5 minutes, then mix in garlic and spices and sauté for an additional 2 minutes. Then add beans, corn, tomatoes, stock, and green chiles to the pot.
- Simmer: Bring the soup to a boil, then lower the heat to medium-low and partially cover the pot with a lid. Let the soup simmer for about 15 minutes, stirring frequently to ensure that the flavors blend together and it is heated through. For enhanced flavor, consider simmering the soup for up to an hour. However, remember to stir the soup and monitor liquid levels to avoid burning.
- Prepare to serve: Before serving, add a squeeze of lime juice to each bowl. Top with optional garnishes such as cilantro, sour cream, shredded cheese, avocado, hot sauce or jalapeños.
- Leftover tip: Eat the leftovers warm or cold as a "bean dip" with tortilla chips! This is my favorite.
- Using dried beans instead of canned? 3 cans = 4.5 cups cooked beans. 1 cup dried beans = 3 cups cooked beans. Here are some tips on how to cook your own beans.
- Storage: Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.