Southwestern Black Bean Soup
Warm, hearty, and bursting with bold flavors, this Southwestern Black Bean Soup is a vibrant celebration of Tex-Mex cuisine. Loaded with protein-rich black beans, smoky spices like cumin and paprika, and a hint of heat from fresh jalapeño, this recipe makes for a satisfying and nourishing meal in just 45 minutes. Brightened with a squeeze of lime juice and topped with fresh cilantro, this soup is as versatile as it is delicious—perfect for a cozy weeknight dinner or effortless meal prepping. Serve it with crispy tortilla chips or a dollop of Greek yogurt for added texture and creaminess. This one-pot, vegan-friendly black bean soup will quickly become a family favorite, offering a balance of smoky, spicy, and tangy flavors in every spoonful. Perfect for those craving a quick and nourishing comfort food with a southwestern twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 seeded and minced jalapeño pepper
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 15-ounce cans, rinsed and drained canned black beans
- 4 cups vegetable broth
- 1 14-ounce can, with juices diced tomatoes
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- optional, for garnish sour cream or plain Greek yogurt
- optional, for serving tortilla chips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Cook for another 2-3 minutes.
Add the ground cumin, smoked paprika, and chili powder. Stir until the vegetables are evenly coated and the spices are fragrant, about 1 minute.
Pour in the black beans, vegetable broth, and diced tomatoes with their juices. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Using an immersion blender, blend the soup briefly to your desired consistency. You can leave it chunky or blend it until smooth, depending on your preference.
Stir in the lime juice, salt, and black pepper. Taste and adjust the seasoning if needed.
Serve hot, garnished with chopped cilantro, a dollop of sour cream or Greek yogurt, and tortilla chips, if desired.
Nutrition Facts
Calories |
3270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 11186 mg | 486% | |
| Total Carbohydrate | 527.3 g | 192% | |
| Dietary Fiber | 197.0 g | 704% | |
| Total Sugars | 37.4 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1283 mg | 99% | |
| Iron | 58.8 mg | 327% | |
| Potassium | 10672 mg | 227% | |
*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.
