This hearty Southwestern soup features tender black beans simmered with fire-roasted tomatoes, jalapeños, and aromatic spices, creating a satisfying bowl that's both nutritious and boldly flavored.
Recipe Details
Ingredients
- 30ml olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers (1 red, 1 yellow), diced
- 2-3 medium jalapeño peppers, seeded and minced
- 6 cloves garlic, minced
- 15ml ground cumin
- 10ml smoked paprika
- 15ml chili powder
- 5ml dried oregano
- 1.25-2.5ml cayenne pepper (adjust to taste)
- 450g dried black beans, soaked overnight and drained
- 800g fire-roasted diced tomatoes with juice
- 1.5L vegetable broth
- 300g corn kernels (fresh or frozen)
- 30ml tomato paste
- 60ml fresh lime juice
- to taste salt
- to taste freshly ground black pepper
- 30g fresh cilantro, chopped
- for serving sour cream
- 2 medium ripe avocados, diced
- for serving tortilla chips, crushed
- 120g Monterey Jack cheese, shredded
Instructions
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Heat 30ml olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 large yellow onion and cook for 5 minutes until softened.
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Add 2 medium bell peppers (1 red and 2-3 medium jalapeño peppers. Cook for 5 minutes, stirring occasionally, until peppers begin to soften.
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Add 6 cloves garlic, 15ml ground cumin, 10ml smoked paprika, 15ml chili powder, 5ml dried oregano, and 1.25-2.5ml cayenne pepper (adjust to taste). Cook for 1 minute, stirring constantly, until fragrant.
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Stir in 30ml tomato paste and cook for another minute.
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Add drained 450g dried black beans, 800g fire-roasted diced tomatoes with juice with their juice, and 1.5L vegetable broth. Bring to a boil.
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Reduce heat to low, partially cover, and simmer for 25-30 minutes, stirring occasionally, until beans are tender and soup has thickened.
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Add 300g corn kernels (fresh or frozen) and cook for 5 minutes until heated through.
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Using an immersion blender, blend about 1/3 of the soup directly in the pot to create a thicker consistency while leaving some texture. Alternatively, transfer 480ml (2 cups) to a blender, blend until smooth, and return to pot.
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Stir in 60ml fresh lime juice and season with to taste salt and to taste freshly ground black pepper to taste.
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Ladle into bowls and garnish with 30g fresh cilantro, a dollop of for serving sour cream, diced 2 medium ripe avocados, crushed for serving tortilla chips, and 120g Monterey Jack cheese cheese.
Tips
Bean Shortcut: Save time by using 3 cans (15 oz each) of black beans, drained and rinsed. Reduce initial cooking time to 15-20 minutes.
Spice Level Control: Start with less cayenne and jalapeños, then add more to taste. Remove jalapeño seeds for less heat, or keep them for extra spice.
Smoky Flavor Boost: Add 1-2 chipotle peppers in adobo sauce (minced) for deep, smoky heat. Or use 5ml (1 tsp) liquid smoke.
Texture Preference: For a smoother soup, blend up to half. For chunkier soup, blend less or skip blending entirely.
Make-Ahead: This soup tastes even better the next day as flavors meld. Store covered in refrigerator for up to 5 days.
Freezer Friendly: Freeze in portions for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding water or broth if needed.
Protein Addition: Add cooked chorizo, shredded chicken, or ground turkey for a heartier meal.
Toppings Bar: Set up a toppings station with lime wedges, hot sauce, diced onions, sliced radishes, and crumbled queso fresco for a fun dinner party option.
Serving Suggestion: Serve with warm cornbread or quesadillas for a complete Southwestern meal.