Southwest Black Bean Soup

A healthy and hearty vegetarian black bean soup with spicy Southwest flavors. Made with pantry ingredients that you most likely already have on hand, 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 Ethiopian Black-Eyed Peas with Coconut Milk] 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 is packed full of zippy flavor, thanks to the smoky chipotle chiles in adobo, cumin, chili powder, and fire-roasted tomatoes. Pepitas give it a delicious crunch with cilantro providing extra freshness (I know it's a controversial ingredient, so it's totally optional!).

In the name of convenience and ease, 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 Chocolate Cookies, Refried Black Bean and Cheese Tacos, and Corn, Avocado, and Black Bean Salsa.

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. In less than 20 minutes, you can have a nutritious and flavorful meal ready to go. And for a more indulgent meal, pair it with my Garlic Grilled Cheese or French Onion Grilled Cheese!

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:

• Pro Tips
• What To Serve With This Soup
• Why This Recipe Works
• Topping Suggestions
• Ingredient Notes
• Step-By-Step Instructions
• Frequently Asked Questions
• Southwest Black Bean Soup Recipe

Pro 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.
• This soup is even better the next day after hanging out in the fridge and letting the flavors mingle for a while.
• 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.
• If there are meat lovers in your family, add your favorite meat protein for an even heartier meal.
• Make a batch of soup on Sunday night and enjoy for lunch the rest of the week!
• 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.

What To Serve With This Soup

Serve one of these bread options as an accompaniment to your soup:

• Sourdough Cornbread
• Potato Onion Dill Biscuits
• Sourdough Rosemary Focaccia
• Buttermilk Maple Biscuits

Why This Recipe Works

• A super quick and easy recipe that requires minimal effort. Prep time is just 5 minutes and the soup is ready in under 20 minutes!
• A nutritious vegetarian option when you want a hearty and satisfying meal, but still want a meal that is healthy that you can feel good about eating.
• Packed full of 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!

Topping Suggestions

Avocado

Sour cream

Cheddar cheese

Scallions

Tortilla chips

Sliced jalapeño

Ingredient Notes

• Extra-virgin olive oil - Use your regular brand of olive oil here
• Medium onion - I used a yellow onion in this recipe but white, yellow, or red would work just fine.
• Garlic - I recommend using fresh garlic but you could use garlic powder as well.
• 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 - I used canned black beans, but you could also use pinto or kidney beans.
• Chipotle chiles in adobo - Provides extra heat and smokiness
• Low-sodium vegetable broth - Always use low-sodium broth whenever possible so that you can control the amount of salt in your cooking.
• Crumbled queso fresco or feta - Adds creamy saltiness
• Toasted pumpkin seeds (pepitas) (optional) - Provides a great crunch factor
• Fresh cilantro, chopped (garnish) - 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!

Step-By-Step Instructions

Step 1. 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.

Step 2. 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.

Step 3. Serve soup warm and garnish with queso fresco, pumpkin seeds, and cilantro.

Frequently Asked Questions

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.