Southwest Black Bean Soup

A healthy and hearty vegetarian Southwest black bean soup with deep flavor. Made with simple pantry ingredients and ready in less than 30 minutes, so it's perfect for any weeknight. And 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: roasted butternut squash carrot ginger soup, creamy roasted cauliflower soup, and thick and hearty 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.

Homemade soup is so much healthier than the store-bought stuff, and most soups freeze very well (including this recipe!), so meal prep becomes very manageable.

This 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. Pssst...if you have a chance to make this soup ahead of time and let it hang out in your refrigerator overnight, it's even better the next day!

Jump to:

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

⭐️ Why This Soup Is The Best

• A super quick and easy recipe that requires minimal effort. Prep time is just 5 minutes and the soup is ready in less than 30 minutes!
• A nutritious vegetarian option when you want a hearty and satisfying meal, but still want a meal that's high in protein, fiber, naturally gluten-free, and very nutritious.
• 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.
• A convenient meal 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.
• Cumin and chili powder - Gives our soup that wonderful smoky, Southwest flavor profile.
• Fire-roasted or plain diced tomatoes - Use whichever is easiest to find at your supermarket.
• Black beans - In the name of 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 fudgy black bean cookies, refried bean tacos, and black bean, corn, and avocado salsa.
• 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 - Adds creamy saltiness
• 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

• Garlic. Although I highly recommend using fresh garlic, you can also use jarred garlic or garlic powder.
• Onion. White or red onion can used in place of yellow onion.
• Tomato. You can also use fresh tomato (3 cups, diced) here if you prefer.
• Beans. Substitute your favorite canned bean - pinto, kidney, and even cannellini beans would all be delicious.
• Chipotle chiles in adobo. To substitute the spicy and smoky flavor (if they're not available), you can combine ½ teaspoon of smoked paprika and ½ teaspoon of red pepper flakes.
• Cheese. Shaved or shredded Parmesan cheese would also work as a substitute.
• Dairy-free/vegan: Use a plant-based/vegan cheese or just omit the cheese.
• 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
• Quick Pickled Red Onions
• Tortilla chips
• Sliced jalapeño

🥖 What To Serve With Black Bean Soup

• Bread. Serve with a bread accompaniment, like fluffy sourdough cornbread, sourdough discard focaccia with rosemary, or buttermilk maple biscuits.
• Tex-Mex. Serve as a first course to your Tex-Mex dinner by pairing it with veggie fajita tacos, creamy chicken chipotle enchiladas, or easy refried bean tacos.
• Rib-Sticking Meal. Serve with heartier fare, like creamy mustard dill sauce with baked salmon or mediterranean stuffed peppers.
• Sandwich. Pair it with a mouth-watering sandwich, like garlic grilled cheese, chicken focaccia sandwich, portobello burgers with smoky ranch slaw, or french onion grilled cheese.
• Beverage. Don't forget something to sip! Pair it with a warm and comforting drink, like creamy oat milk hot chocolate.

👩🏼‍🍳 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 and reheat on the stovetop over medium-low heat or in the microwave.

💬 Frequently Asked Questions

🥣 More Soup Recipes

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