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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.
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Servings: 6
Ingredients Method

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

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño. Sauté 5–7 minutes until softened.
  2. Stir in cumin, chili powder, smoked paprika, coriander, salt, and black pepper. Cook 1 minute to bloom spices.
  3. Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. 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).
  5. Stir in corn and cook for 5 more minutes.
  6. Remove from heat, add lime juice, and stir in cilantro.
  7. Serve hot with toppings like avocado, tortilla strips, vegan sour cream, or extra cilantro.