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    Home » Vegan

    Flavorful Southwest Black Bean Soup

    Published: Apr 28, 2023 by Rachael · This post may contain affiliate links · 4 Comments

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    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.

    black bean soup with avocado, chips, cilantro with some lime wedges on side and spoon on table.

    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!

    Jump to:
    • Ingredients
    • How to make it
    • Variations
    • Topping Ideas
    • What to serve with it
    • Meal Prep & Storage
    • FAQs
    • More Bean Recipes!
    • Recipe

    Ingredients

    • 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.

    southwest black bean soup ingredients on table labeled.

    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.

    onions, bell pepper, garlic and spices sautéd in pot.

    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.

    Black bean soup in pot with ladle in it.

    That's it, super easy. Enjoy!

    Variations

    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...

    Topping Ideas

    • fresh cilantro
    • hot sauce
    • avocado or guacamole
    • tortilla chips (for dipping)
    • sour cream
    • shredded cheese
    • salsa / pica de gallo
    black bean soup in small bowl with a few jalapeño slices on top and lime wedges on side.

    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.

    FAQs

    Can this southwest bean soup be made in a slow cooker?

    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.

    How do I make the soup more spicy?

    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!

    • close up shot of bean mash in small bowl with pepper on top.
      White Bean Mash
    • Chicken soup in bowl with slice of lemon in it.
      Nourishing Chicken Soup Without Noodles
    • Oil free pesto in a glass cup with a piece of basil on top and a white napkin, lemon and three chickpeas in the background.
      Oil Free Pesto (nut free + vegan)
    • hummus being dipped by a slice of turnip.
      Easy Fat Free Hummus

    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!

    Recipe

    bowl of bean soup topped with avocado and cilantro with two chips dipped into side of the bowl.

    Flavorful Southwest Black Bean Soup

    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.
    5 from 4 votes
    Print Pin Rate
    Course: Dinner, Lunch, Soup
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 6 servings
    Calories: 1580kcal
    Author: Rachael

    Equipment

    • knife
    • large pot or dutch oven
    • strainer for rinsing the beans

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Video

    Recipe Notes

    • 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.

    Nutrition

    Calories: 1580kcal | Carbohydrates: 283g | Protein: 86g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 5806mg | Potassium: 5112mg | Fiber: 89g | Sugar: 30g | Vitamin A: 7481IU | Vitamin C: 256mg | Calcium: 488mg | Iron: 27mg
    Tried this recipe? Tag me on Instagram!Mention @passthesprouts & leave a review!
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    Reader Interactions

    Comments

    1. Gloria says

      May 10, 2023 at 9:10 am

      5 stars
      I always have black beans in the house. This soup looks delicious, and comforting for a chilly day.

      Reply
    2. Elizabeth says

      May 10, 2023 at 10:53 am

      5 stars
      Perfect comfort meal - looks so cozy and flavorful!

      Reply
    3. Giangi Townsend says

      May 10, 2023 at 12:28 pm

      5 stars
      My husband loves black bean soup and I made your recipe for him. He and all of us love it. Rich and packed with flavor.
      Will make it again soon. Thank you.

      Reply
    4. Jerika says

      May 11, 2023 at 3:22 am

      Wow! My kids love this Southwest black bean soup together with tortilla chips.:) I love how it's so flavorful and rich in taste. Thanks.

      Reply

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    Hi, I'm Rachael! I'm a recovering veggie skeptic determined to make food truly healthy, delicious and approachable. I live in Boston, Massachusetts and I'm a graduate of Matthew Kenney's Food Future Institute. Some of my favorite things include hosting cozy dinner parties, creating simplicity out of chaos and all things holistic wellness.

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