Description
This Black Bean Southwest Soup is a hearty, flavorful, and easy-to-make dish perfect for cozy meals. Packed with black beans, corn, and veggies, it blends bold southwest spices like cumin and chili powder to create a comforting and nutritious soup ready in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 diced bell pepper
- 1 diced onion
- 2 cloves garlic, minced
- 1 cup corn kernels
- Fresh cilantro for garnish
Pantry Items
- 1 can black beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
Instructions
- Heat the pot: Place a pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion and bell pepper: Add the diced onion and bell pepper to the pot and cook until softened, releasing their flavors, which usually takes about 5 minutes.
- Add garlic and spices: Stir in the minced garlic along with cumin and chili powder, cooking for 1 minute to toast the spices and enhance the aroma.
- Add beans, corn, and broth: Pour in the rinsed black beans, corn kernels, and vegetable broth. Bring the mixture to a rolling boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld together.
- Season to taste: Add salt and pepper according to your preference to balance the flavors.
- Serve garnished: Ladle the hot soup into bowls and garnish with fresh cilantro for a bright, fresh finish.
Notes
- For a smoother texture, use an immersion blender to partially blend the soup before serving.
- You can substitute canned corn for frozen corn if fresh is unavailable.
- Add a squeeze of lime juice before serving for extra brightness.
- Serve with warm tortillas or crusty bread to make it a complete meal.
- Adjust the chili powder amount to control spice level according to your taste.
