Southwest Black Bean Soup

This hearty vegetarian Southwest black bean soup has deep savory flavor, despite the fact that it's made with simple pantry ingredients and ready in less than 30 minutes. This healthy soup recipe hits all the right notes - it's smoky, slightly spicy, earthy, hearty, and the fire-roasted tomatoes add a lovely depth of flavor. If you have time to let it hang out in your refrigerator overnight, it's even better the next day!

I love making soup [see: potato soup, black-eyed pea soup, and vegetarian chili] when the weather starts to turn crisp and there is a slight chill in the air. It's such a great way to eat healthy and feel nourished.

In addition to its complex flavor, this homemade soup is so much healthier than the store-bought stuff, and it freezes very well, so meal prep becomes very manageable. Enjoy!

Jump to:

• ⭐️ Why This Black Bean Soup is the Best
• 🍅 Ingredient Notes
• 📝 Variations & Substitutions
• 🥄 How To Make Southwest Black Bean Soup
• 🥑 Topping Suggestions
• 👩🏼‍🍳 Expert Tips
• 🥖 What To Serve With Black Bean Soup
• 💬 Frequently Asked Questions
• 🥣 More Soup Recipes
• Southwest Black Bean Soup Recipe

⭐️ Why This Black Bean Soup is the Best

• A quick and easy soup recipe that requires minimal effort. Prep time is just 5 minutes and the soup is ready in less than 30 minutes!
• Healthy vegetarian soup that's high in protein and fiber, naturally gluten-free, and loaded with nutrients, like my vegetable soup with lentils.
• Packed full of savory flavor, thanks to the smoky chipotle chiles in adobo, cumin, chili powder, and fire-roasted tomatoes. And pepitas give it a delicious crunch with cilantro providing extra freshness.
• Simple recipe made with pantry ingredients that can be made ahead of time to be reheated, or stored in the freezer for a later date.
• Budget-friendly - Using canned beans and tomatoes goes a long way to make this a budget-friendly meal.

🍅 Ingredient Notes

• Garlic - I highly recommend using fresh garlic for optimal flavor, but jarred garlic will work as well.
• Cumin and chili powder - Gives this soup that wonderful smoky, Southwest flavor profile.
• Fire-roasted or plain diced tomatoes - Use whichever is easiest to find at your supermarket. You can also use fresh tomato (3 cups, diced).
• Black beans - For convenience, I use canned black beans here, which are a great source of protein and fiber, and are inexpensive. I always have black beans stocked in my pantry for recipes like black bean tacos, and black bean salsa. However, you could also used dried black beans, but be sure to cook them ahead of time according to package instructions (usually around 1 ½ hours).
• Chipotle chiles in adobo - Provides extra heat and smokiness. They are typically sold in a can in the Tex-Mex section of your supermarket.
• Crumbled queso fresco or feta cheese - Adds creamy saltiness; shaved or shredded Parmesan cheese would also work as a substitute.
• Toasted pumpkin seeds - Provides a great crunch factor
• Fresh cilantro - I love the fresh flavor of cilantro, but if you are one of those people who thinks it tastes like soap, you don't have to add it!

📝 Variations & Substitutions

• Onion. White or red onion can used in place of yellow onion.
• Beans. Substitute your favorite bean - pinto, kidney, and even cannellini beans would all be delicious.
• Chipotle chiles in adobo. To substitute the spicy and smoky flavor of chiles in adobo (if they're not available), you can combine ½ teaspoon of smoked paprika and ½ teaspoon of red pepper flakes.
• Dairy-free/vegan: Use a plant-based/vegan cheese or just omit the cheese completely.
• Creamy texture. Puree half of the soup at the end for a creamier texture. Use your blender or food processor and puree for 1-2 minutes. Add mixture to reserved soup and stir to combine.
• Extra protein. Although we get a nice serving of protein from the black beans, you can also add more protein, like tofu or chickpeas. Or, if there are meat lovers in your family, add your favorite meat protein for an even heartier meal.

🥄 How To Make Southwest Black Bean Soup

Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and translucent, around 5 minutes. Add garlic, cumin, chili powder, and salt, and cook for another minute.

Pour in tomatoes, black beans, chipotle chile, and vegetable broth, and stir to combine. Bring to a boil, then reduce heat and let mixture simmer for about 10 minutes.

Serve soup warm and garnish with queso fresco, pumpkin seeds, and cilantro.

🥑 Topping Suggestions

• Avocado
• Sour cream
• Cheddar cheese
• Tortilla chips
• Sliced jalapeño

👩🏼‍🍳 Expert Tips

• Adjust spice level to your taste. I love subtle heat in Southwestern dishes, so this soup has a fair-ish amount of heat. Play around with the spice level, and use more or less depending on your preference.
• Let it mingle. This soup is even better the next day after hanging out in the fridge and letting the flavors meld.
• Meal-prep. Make a batch of soup on Sunday night and enjoy for lunch the rest of the week!
• Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
• How to freeze: Pour cooled soup into a large freezer bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.
• How to reheat: Using the stovetop, place soup pot over medium-low heat for 15 minutes, until heated through, stirring frequently.

🥖 What To Serve With Black Bean Soup

• Bread. Serve with a bread accompaniment, like cornbread or buttermilk biscuits.
• Tex-Mex. Serve as a first course to your Tex-Mex dinner by pairing it with veggie fajitas, chicken enchiladas, or vegetarian tacos.
• Rib-Sticking Meal. Serve with heartier fare, like mustard dill salmon or vegetarian stuffed peppers.
• Sandwich. Pair it with a mouth-watering sandwich, like French onion grilled cheese.

💬 Frequently Asked Questions

🥣 More Soup Recipes

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