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    Gastronotherapy » Recipes » Gluten Free

    Southwest Black Bean Soup

    Modified: Sep 9, 2024 · Published: Oct 1, 2020 · by MaryAnne · 9 Comments

    Jump to Recipe Print Recipe

    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!

    bowl of vegetarian black bean soup garnished with cilantro and avocado.

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    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

    Canned black bean soup with vegetables.
    • 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.

    Soup ingredients being stirred in a large pot with a wooden spoon.

    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.

    Black bean soup in a large pot with wooden spoon.

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

    Easy black bean soup with cilantro and avocado.

    🥑 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

    Is black bean soup good for you?

    Yes, black bean soup is high in fiber, protein, and packed with nutrients like iron, folate, and thiamin.

    How do you thicken black bean soup?

    Add a thickening agent like cornstarch or all-purpose flour. In a separate bowl, add 1 teaspoon of preferred thickening agent to 1 tablespoon of water and stir to combine. Add this slurry to your hot soup and stir to thicken soup.

    Do you need to soak black beans before making soup?

    If you use dried black beans, you don't need to soak them before cooking. Just follow the cooking instructions on the package for best results.

    🥣 More Soup Recipes

    • bowl of chickpea soup with a spoon and piece of bread.
      Italian Garbanzo Bean Soup
    • bowl of white veggie chili garnished with fresh cilantro, avocado, and sliced jalapenos.
      Vegetarian White Bean Chili
    • Two bowls of easy vegetarian chili surrounded by cilantro, avocado, and limes.
      Thick and Hearty Vegetarian Chili
    • bowl of black eyed pea soup with a spoon and plate of bread.
      Vegan Black-Eyed Pea Soup

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    bowl of vegetarian black bean soup garnished with cilantro and avocado.

    Southwest Black Bean Soup Recipe

    Author: MaryAnne
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 18 minutes mins
    Total Time 23 minutes mins
    Course Soup
    Cuisine Tex-Mex
    Servings 4 servings
    Calories 144 kcal

    Ingredients
      

    • 2 Tablespoons extra-virgin olive oil
    • 1 medium yellow onion, diced
    • 3 garlic cloves, minced
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • 1 (28-ounce can) fire-roasted or plain diced tomatoes
    • 3 (14.5 ounce cans) black beans, drained and rinsed
    • 1 chipotle chile in adobo, finely chopped
    • 3 cups low-sodium vegetable broth
    • ½ cup crumbled queso fresco or feta
    • 2 Tablespoons toasted pumpkin seeds (pepitas) (optional)
    • ½ cup fresh cilantro, chopped (garnish)

    Instructions
     

    • 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.

    Notes

    • 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.
    • 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.

    Nutrition

    Calories: 144kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 17mgSodium: 564mgPotassium: 93mgFiber: 2gSugar: 2gVitamin A: 558IUVitamin C: 3mgCalcium: 111mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Dannii

      August 31, 2021 at 8:53 am

      5 stars
      What a hearty and delicious soup. Perfect for cold weather.

      Reply
    2. Sara Welch

      August 31, 2021 at 9:22 am

      5 stars
      I love soup season for recipe just like this one! Enjoyed this for dinner last night and it did not disappoint! So hearty and flavorful; easily, a new favorite recipe!

      Reply
      • Gastronotherapy

        August 31, 2021 at 10:54 am

        Thanks for leaving a comment, Sara! And so glad it's now a favorite of yours!

        Reply
    3. Angela

      August 31, 2021 at 9:22 am

      5 stars
      What an easy and healthy recipe! Perfect for a chilly day too. Love to make a pot of this and have it on hand for the week. Thanks for the great recipe!

      Reply
      • Gastronotherapy

        August 31, 2021 at 10:55 am

        You are welcome, Angela! I also love to make a pot to have on hand for the week!

        Reply
    4. Tawnie Kroll

      August 31, 2021 at 9:26 am

      5 stars
      I had a ton of canned black beans on hand and this recipe was perfect to use them up! So easy, flavorful and makes great leftovers! Thanks!!

      Reply
      • Gastronotherapy

        August 31, 2021 at 10:56 am

        Thanks for leaving a comment, Tawnie! And so glad you enjoyed the soup!

        Reply
    5. Gina

      August 31, 2021 at 10:46 am

      5 stars
      Hearty and delicious! love how the cilantro brightens the smoky flavor from the spices and chiles.

      Reply
      • Gastronotherapy

        August 31, 2021 at 10:56 am

        Thanks, Gina! I agree - it's a great combo!

        Reply
    5 from 7 votes (2 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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