Southwestern Bean Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell peppers, and sauté until softened.
• STEP 2.Add the spices (cumin, chili powder, paprika) and cook for another minute to release their flavors.
• STEP 3.Add the black beans, corn, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
• STEP 4.Remove the bay leaves and use an immersion blender to partially blend the soup, leaving some chunks of beans and vegetables for texture.
• STEP 5.Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 6.Cooking Tips: For a creamier soup, you can blend half of the soup in a blender and then mix it back with the remaining soup. This will give it a thicker consistency. You can also add some cooked shredded chicken or diced avocado as toppings for extra flavor and texture.
• STEP 7.Storage and Serving: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving. Serve with crusty bread or tortilla chips for a complete meal.

Cooking Tips

• For a creamier soup, blend half of the soup in a blender and mix it back with the remaining soup.
• Add cooked shredded chicken or diced avocado as toppings for extra flavor and texture.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop or in the microwave before serving.
• Serve with crusty bread or tortilla chips for a complete meal.