Southwestern Bean Soup
Warm up with a bowl of hearty Southwestern Bean Soup, a flavor-packed, nutrient-rich dish perfect for cozy weeknights or casual gatherings. This one-pot wonder combines tender black beans and pinto beans with vibrant vegetables like bell peppers, corn, and jalapeño, all simmered in a bold broth infused with smoky paprika, chili powder, and cumin. Finished with a splash of fresh lime juice and optional cilantro for a zesty kick, this soup is as easy to make as it is delicious, taking just 45 minutes from prep to table. Whether served with cornbread, tortilla chips, or a crisp side salad, this vegan and gluten-free recipe delivers satisfying Southwestern flavors in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 small, diced (seeds removed for less heat if desired) jalapeño
- 2 15-ounce cans, rinsed and drained canned black beans
- 2 15-ounce cans, rinsed and drained canned pinto beans
- 1 15-ounce can, with juice canned diced tomatoes
- 1.5 cups (fresh, frozen, or canned and drained) corn kernels
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 tablespoon (freshly squeezed) lime juice
- 0.25 cup (roughly chopped, optional for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, green bell pepper, red bell pepper, and jalapeño. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the black beans, pinto beans, diced tomatoes (with their juice), corn, and vegetable broth to the pot. Stir well to combine.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
After simmering, taste and adjust the seasoning with additional salt or spices if needed.
Remove the pot from heat and stir in the lime juice.
Serve hot, garnished with fresh cilantro if desired. Enjoy with cornbread, tortilla chips, or a side salad.
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10224 mg | 445% | |
| Total Carbohydrate | 481.9 g | 175% | |
| Dietary Fiber | 160.6 g | 574% | |
| Total Sugars | 62.0 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1089 mg | 84% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 10610 mg | 226% | |
*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.
