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Southwest Black Bean Soup

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.
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Total Time 1 hour
Course Lunch, Main Course, Soup
Cuisine American, vegan, vegetarian
Servings 4 people

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.
Keyword black bean soup, dairy free black bean soup, easy black bean soup, easy vegan soup, southwest black bean soup, vegan black bean soup, vegan southwest black bean soup
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