Southwest Black Bean Soup Recipe

southwest black bean soup with spoon in a white bowl

5 from 7 votes

Southwest Black Bean Soup 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.

Prep Time5

Cook Time18

Total Time23

Course: Soup

Cuisine: Tex-Mex

Diet: Vegetarian

Servings: servings

Calories: 144kcal

Author: MaryAnne

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