Southwest Black Bean Soup
This Vegan Southwest Black Bean Soup is low-fat, dairy-free and full of good-for-you ingredients like black beans, tomatoes, bell peppers and herbs and spices! It’s the perfect vegan weeknight meal.
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion finely diced
- 1 1/2 tsp salt
- 2 garlic cloves minced
- 1 5 oz can diced green chilies
- 1 red bell pepper finely diced
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1/4 tsp black pepper
- 1/4 cup tomato paste
- 3 14 oz cans black beans drained and rinsed
- 1 14 oz can low-sodium diced tomatoes
- 1 cup frozen sweet corn
- 1 quart water
- 1 scallions washed and thinly sliced
- cilantro washed and torn
- 1 avocado sliced
- salt & pepper to taste
Instructions
- Add the olive oil to a large stockpot. When shimmering, add the onion and the salt. Reduce the heat to medium-low. Allow the onions to slow-cook until they begin to brown. 10-12 minutes.
- Add the garlic, green chilies and red pepper. Cook for 1-2 minutes.
- Add the cumin, pepper and chili powder and cook until fragrant. 1-2 minutes.
- Add the tomato paste and increase the heat to medium. Stir to coat the pepper and onions in tomato.
- Sauté the tomato paste until it becomes dark red. 2-3 minutes.
- Add the black beans, diced tomatoes, sweet corn and water. Bring the soup to a low simmer and cover. Simmer the soup for at least 30 minutes.
- Garnish with sliced scallions, cilantro and sliced avocado. Season with salt & pepper.