Southwest Black Bean Soup (Easy!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5 bowls
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Calories
266 kcal
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Course
Main Course, Soup
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Cuisine
Vegan, gluten-free
Southwest Black Bean Soup (Easy!)
Description
The soup begins by sautéing chopped onion until translucent, then adding garlic, diced potatoes, and a mix of warm spices. Black beans, fire-roasted diced tomatoes, green chiles, and sweet corn are added along with vegetable broth, then simmered until potatoes are tender. Fresh cilantro is stirred in at the end to provide bright herbal notes.
The result is a richly seasoned soup with a slightly thick texture from the potatoes and beans. It can be customized with toppings such as avocado, green onion, tortilla strips, hot sauce, or creamy alternatives to add different textures and flavors.
This soup serves well as a vegetarian main course or starter, especially when combined with cooked rice or quinoa for extra body. Adjusting spice level is simple by adding jalapeno or chipotle. It provides a comforting meal with accessible ingredients.
For thicker consistency, extra beans or tomato paste can be added. The soup also reheats well and can be enjoyed in lunches or dinners over several days.
Ingredients
- 1 yellow onion
- 8 oz. gold potato (about 1 medium)
- 4 cloves garlic
- 4 cups vegetable broth
- 30 oz. black beans two 15 oz. cans, canned
- 15 oz. diced tomatoes fire-roasted, canned
- 4 oz. diced green chiles
- 1 cup sweet corn (I use frozen)
- 1/4 cup cilantro fresh
- 2 tsp. cumin ground
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. oregano dried
Toppings of choice (optional):
- avocado fresh
- cilantro
- green onion
- tortilla strips
- hot sauce
- nutritional yeast
- chipotle crema
- cashew sour cream
- lime juice
Instructions
- Dice onion and potato.
- 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.)
Notes
- Adding cooked rice or quinoa to serving bowls makes the soup more filling.
- Increase spiciness with jalapenos, chipotle in adobo, cayenne, or hot sauce as preferred.
- Adding extra black beans or tomato paste will thicken the soup for a heartier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5bowls
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 53g | 18% |
| Protein | 14g | 28% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Potassium | 1047mg | 22% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 1001IU | 20% |
| Vitamin C | 34mg | 38% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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