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How to Make Vegan-Friendly Southwest Black Bean Soup at Home

Make Vegan-Friendly Southwest Black Bean Soup with pantry staples, clear cues, and flexible swaps.
Servings 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced (optional for heat)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 3 cans 15 oz each black beans, rinsed and drained
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 cup frozen corn or fresh
  • Juice of 1 lime
  • 1/4 cup fresh cilantro chopped

Instructions

  • Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño. Sauté 5–7 minutes until softened.
  • Stir in cumin, chili powder, smoked paprika, coriander, salt, and black pepper. Cook 1 minute to bloom spices.
  • Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Transfer about 2 cups of the soup to a blender and puree until smooth, then stir back into the pot for a thicker texture (or use an immersion blender).
  • Stir in corn and cook for 5 more minutes.
  • Remove from heat, add lime juice, and stir in cilantro.
  • Serve hot with toppings like avocado, tortilla strips, vegan sour cream, or extra cilantro.