Southwest Bean Soup
Warm, hearty, and packed with bold flavors, Southwest Bean Soup is a vibrant dish that celebrates the zesty, colorful essence of southwestern cuisine. This one-pot recipe combines protein-rich black and pinto beans, smoky fire-roasted tomatoes, and sweet bursts of corn, infused with aromatic spices like cumin, chili powder, and smoked paprika. Fresh veggies like bell peppers, jalapeño, and onion add depth and crunch, while cilantro and lime brighten every spoonful. Perfect for a quick weeknight dinner or a cozy meal prep option, this soup is versatile, vegan-friendly, and naturally gluten-free. Serve it piping hot with creamy avocado or crunchy tortilla chips for an irresistible texture contrast. Whether you're craving comfort food or a spicy twist, this Southwest Bean Soup delivers big flavor in just 45 minutes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, minced (optional)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 14.5 ounces canned fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 1 to taste salt
- 1 to taste black pepper
- 1 medium avocado, diced (optional, for serving)
- 1 handful tortilla chips (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Stir in minced garlic, diced red and green bell peppers, and minced jalapeño (if using). Cook for another 3-4 minutes until the vegetables are tender.
Sprinkle cumin, chili powder, smoked paprika, and oregano over the vegetables. Stir well to coat the vegetables in the spices.
Add the black beans, pinto beans, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Simmer the soup uncovered for 20 minutes, stirring occasionally.
Stir in the corn kernels during the last 5 minutes of cooking to heat through.
Taste the soup and season with salt and black pepper as needed.
Serve hot, garnished with fresh cilantro and a wedge of lime. Optionally, top with diced avocado or a handful of tortilla chips for extra flavor and texture.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7205 mg | 313% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 90.0 g | 321% | |
| Total Sugars | 56.3 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6468 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
