Southwest Black Bean Soup

Southwest Black Bean Soup: A hearty, filling soup, that is ready in 30 minutes, making it the perfect weekday meal.

Southwest Black Bean Soup: Veggies First Then Dessert

This Southwest Black Bean Soup is such an easy recipe. Filled with protein-packed black beans, brightly flavored green chiles, delicious vegetables, and warm spices, this homemade soup is a welcome meal on chilly fall and winter nights.

It's time for another round of #SoupSaturdaySwappers, and I have the pleasure of hosting this month's theme, which is Hot or Sweet Pepper Soups and Stews. It ties in perfectly with November, which is National Peppers Month.

Veggies First Then Dessert - Southwest Black Bean Soup

There are a lot of different peppers out there, from sweet to fiery hot, so there are lots of yummy opportunities to add them to soup.

The green chiles in this soup give it a bright, fresh flavor, while some of the black beans get pureed to give the soup a nice, creamy texture, without any added cream. Beans are filling and along with the vegetables, make this soup nutritious as well as delicious.

Don't skip the step of adding the lime juice, it really brightens and wakes up the flavors of the soup!

Veggies First Then Dessert: Southwest Black Bean Soup

Be sure to check out the link up below the recipe, to find even more Hot or Sweet Pepper Soups and Stews goodness.

Printable recipe

Southwest Black Bean Soup


1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
2 (15 ounce) cans black beans
1 (14.5 ounce) can diced tomatoes, drained
2 cups vegetable broth
1 cup frozen corn, thawed
1/8 cup canned diced green chiles
1 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon fresh ground black pepper
1 tablespoon fresh lime juice
Chopped fresh cilantro, vegan sour cream, and vegan shredded cheese for garnish


Pour one can of the black beans into a blender and blend until smooth and pureed. Set aside.
Heat oil in a large pot over medium-low heat. Add onion and saute until slightly translucent. (about 3 minutes)
Add garlic and cook for one more minute, stirring frequently.
Stir in the pureed black beans, whole black beans, tomatoes, vegetable broth, corn, green chiles, cumin, salt, chili powder and black pepper.
Bring to a boil, then lower heat and simmer for 15 minutes, stirring occasionally.
Remove from heat and stir in lime juice.
Taste for seasoning and serve with cilantro, vegan sour cream, and vegan cheese for garnish.

Store leftovers in an air-tight container in the refrigerator for up to 4 days. (If soup thickens while in the refrigerator, just thin it out with a little water or broth while reheating.)

April's tips:
  • Soup can be frozen for up to 3 months in an airtight container. To serve, defrost in the refrigerator for 12 hours, then reheat on the stovetop until hot. (If soup thickens while in the freezer, just thin it out with a little water or broth while reheating.)
  • Serving suggestion: Tortilla chips or crusty bread are great accompaniments to this soup.

Soup Saturday Swappers - Veggies First Then Dessert

Soup Saturday Swappers

Hot or Sweet Pepper Soups and Stews


Did you make this recipe?

Tag @veggiesfirstthendessert on Instagram and hashtag it #veggiesfirstthendessert, or let us know what you thought of it in the comments below.


  1. Love black bean soup and this recipe sounds wonderful. Thanks for hosting today April.

  2. I'd love this soup with some warm tortillas. Sounds delicious.

  3. Yumm! Sounds hearty and filling. Love a warm zesty flavor profile for a cool day!


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