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.
Servings 6 servings
Calories 1580kcal
Equipment
- 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
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
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