A healthy and hearty vegetarian black bean soup with spicy Southwest flavors. So quick and easy – perfect for any weeknight!
I love making soup 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. And most soups freeze very well (including this recipe!), so meal planning becomes very manageable!
This southwest black bean soup 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!
Helpful Recipe Notes
Serve Southwest Black Bean Soup with a dollop of sour cream or diced avocado for added creaminess.
Adjust spice level to your taste! I love subtle heat in Southwestern dishes, so this soup has a fair-ish amount of heat, but you can easily control how much spice you add.
Pour cooled soup into a large freezer bag and store in the freezer for up to 3 months.
What To Serve With Soup
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!
This southwest black bean soup is 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 this soup a delicious crunch with cilantro providing extra freshness!
A convenient meal that can be made ahead of time to be reheated, or to be stored in the freezer for a later date!
What Are The Needed Ingredients?
- Extra-virgin olive oil
- Medium onion
- Garlic cloves
- Chili powder
- Fire-roasted or plain diced tomatoes
- Black beans
- Chipotle chiles in adobo
- Low-sodium vegetable broth
- Crumbled queso fresco or feta
- Toasted pumpkin seeds (pepitas) (optional)
- Fresh cilantro, chopped (garnish)
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.
More Soup Recipe Ideas!
- Black-Eyed Peas and Tomato Stew (Vegan)
- Cucumber Gazpacho with Avocado
- Ethiopian Black-Eyed Peas with Coconut Milk
- Roasted Butternut Squash Carrot Ginger Soup
Southwest Black Bean Soup
- 2 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 (28 oz. can) fire-roasted or plain diced tomatoes
- 3 (14.5 oz. can) black beans, drained and rinsed
- 1 chipotle chile in adobo, finely chopped
- 3 cups low-sodium vegetable broth
- 1/2 cup crumbled queso fresco or feta
- 2 tbsp toasted pumpkin seeds (pepitas) (optional)
- 1/2 cup fresh cilantro, chopped (garnish)
- 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.