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+ servings

Black Bean Veggie Soup

Black bean and veggie soup is a hearty and comforting dish that is great to make on snowy day. It is a perfect dump anything as you go recipe.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: soups stews
Cuisine: fusion, Mexican
Servings: 6 servings


For the Soup:

  • 1 tbsp olive oil
  • 1 Small Onion, finely chopped
  • 2 Garlic cloves, finely minced
  • 1 Jalapeno, finely chopped
  • 1 Small Green Pepper, chopped
  • 1 Small Yellow or Orange Pepper, chopped
  • 2 Medium Potatoes, peeled and chopped
  • 1 Small Zucchini, diced
  • 1 14 oz. can of Fire roasted Tomatoes (or use chopped tomatoes)
  • 2 14 oz. of Black Beans, rinsed and drained
  • 1 tsp Ground Cumin
  • ½~1 tsp chili powder
  • ½ tsp Ground Oregano
  • 4 cups vegetable broth
  • 1 cup Fresh or Frozen Corn
  • 1 tbsp lime juice
  • To taste Salt Pepper

Optional Toppings:

  • As needed Tortilla chips, crushed
  • 3 tbsp Cilantro, finely chopped


  • Heat oil in a medium soup pan, add onions, garlic and jalapeno. Cook till onions turn translucent, about 3~5 minutes.
  • Add the peppers, potatoes and zucchini; cook for 3~4 minutes.
  • Stir in the tomatoes, black beans, ground cumin, chili powder, oregano, salt and pepper. Mix well.
  • Next add the broth and bring to a boil. Lower the heat and simmer the soup for 20~25 minutes or until the veggies are very tender. Taste and adjust the seasoning.
  • Serve warm topped with tortilla chips, cilantro and Enjoy!!


  • Other Veggies that can be added: Sweet potato, butternut squash, pumpkin etc.
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