Southwest Black Bean Soup (Easy!)

This delicious southwest-style soup combines black beans, hearty vegetables, and warm spices. It's easy to prepare and customize!

📝 Ingredients

• 1 yellow onion
• 8 oz. gold potato
• 4 cloves garlic
• 4 cups vegetable broth
• 30 oz. canned black beans*
• 15 oz. can fire-roasted diced tomatoes
• 4 oz. diced green chiles
• 1 cup sweet corn (I use frozen)
• 1/4 cup fresh cilantro
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1/2 tsp. dried oregano
• Avocado, cilantro, green onion, tortilla strips, hot sauce, nutritional yeast, chipotle crema, cashew sour cream, fresh lime juice

👨‍🍳 Instructions

1. 1Dice onion and potato.
2. 2In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
3. 3Meanwhile, mince garlic.
4. 4When onion is translucent, add potato, garlic, cumin, chili powder, smoked paprika, and oregano. Stir and sauté for 1 minute.
5. 5Add broth, black beans (rinsed and drained), tomatoes, green chiles, and corn.
6. 6Bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potato is tender.
7. 7Meanwhile, roughly chop cilantro and prepare any desired toppings.
8. 8Before serving, add cilantro to pot and stir to combine. Salt and pepper to taste. Serve warm with toppings of choice. (I enjoy avocado, lime juice, and hot sauce.)