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Lunch & Dinner Recipes

Southwestern Black Bean Soup

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This flavor-packed, vegetarian-friendly Southwestern Black Bean Soup comes together faster than I can find my always-lost glasses. I’m hinting at nothing here.

Southwestern Black Bean Soup in a blue and white bowl topped with salsa, sour cream, guacamole, crispy tortilla chips, and rice.

Step 1: Start your rice first because this comes together so fast, you will be waiting on it. Follow the package directions.

Step 2: Chop up the onion, garlic, and bell peppers because they were WRINKLED and you need to use them up before your veggie drawer turns into soup itself. Only God can judge you.

Sauté those veggies in some oil and with what seems like a ridiculous amount of spices for such a simple soup. You’re gonna need salt, pepper, onion powder, garlic powder, cumin, coriander, paprika, chili powder, and cayenne pepper. I don’t know how much because we don’t measure spices here. We just sprinkle and shake until the spirits of ancestors tell us to “stop”.

You can most certainly call yourself a bona fide chef now because nobody is going to stop you.

via GIPHY

Cook those onion and peppers for a few minutes until they’re nice and softened.

Step 3: Add some canned diced tomatoes with green chilies, black beans, and vegetable stock. Bring it a boil and add some, maybe a cup or so, of frozen corn. Turn it back down to a simmer. Admire that black bean soup you just made out of practically nothing. Everything is beautiful. Life is glorious.

All this takes like twelve minutes. Your rice isn’t even done yet. I told you this was quick.

Step 4: If you’re ~extra~ like me you can make your own homemade tortilla chips while you wait on the rice.

Slice some flour tortillas into strips and season with S&P and paprika. Spray them with some olive oil (you know the stuff in that yellow can) and crisp ’em up in 400° oven for 5-7 minutes or until golden-brown.

Step 5: Stir cilantro into the soup (or parsley if you’re of those people), and serve with the toppings of your choice. I like sour cream, salsa, and smashed avocado. This is even better tomorrow so make extra.

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Southwestern Black Bean Soup

Southwestern Black Bean Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This flavor-packed, vegetarian/vegan-friendly Southwestern Black Bean Soup comes together in 30 minutes or less!

Ingredients

  • 1 medium onion
  • 2-3 cloves garlic
  • 2 bell peppers -- any color
  • 2 Tablespoons of Olive Oil
  • 1 can of diced tomatoes with green chilies
  • 3, 14.5 ounce can of black beans
  • 1 quart of vegetable stock
  • 8 ounces of frozen corn
  • Salt
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Cumin
  • Coriander
  • Chili Powder
  • Cayenne Pepper

Instructions

    1. Chop up the onion, garlic, and bell peppers. Sauté those veggies in the oil and season to taste with the spices listed above. Cook for a few minutes, 5-7 minutes or until tender.

    2. Add some canned diced tomatoes with green chilies, black beans, and vegetable stock. Bring it a boil and add the frozen corn. Turn it back down to a simmer. Cook for 15-20 minutes.

    3. Serve soup with desired toppings, like sour cream, salsa, avocado, rice, and tortilla chips.

Notes

Serve the soup with some white rice and/or some homemade tortilla chips. Slice some flour tortillas into strips and season with S&P and paprika. Spray them with some olive oil and crisp 'em up in 400° oven for 5-7 minutes or until golden-brown.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1252mgCarbohydrates: 58gFiber: 15gSugar: 7gProtein: 16g

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17 Comments

  1. This southwestern black bean soup looks amazing! Going to have to make it and have my father over to dinner, it contains like every one of his favorite things! Thanks for creating such a beautiful recipe, and so easy too!

  2. Sounds yummy! And I think it could be easily adapted for the instant pot. I make a chili similar to this but love all of the spices you use in this recipe!

  3. This looks incredible and I’m definitely “extra” because I would make my own gluten free tortilla chips to put in there. Can’t wait to try this one.

  4. This looks amazing, and I love your jokes and the Gordon Rasmsey GIF (love me some Ramsay)!!! It’s chilly outside today, I just might make this!

  5. I’m in Florida, too, and this week is going to be a cold one. Perfect hot soup weather. I am saving this to make it later this week. Looks simple, delicious, and my kids will love it.

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