southwestern black bean soup


vegan tomato black bean soup with corn

Wow- things have been crazy busy. So busy that I haven’t had time to cook anything which makes me quite cranky, well enough is enough. I had to create something and fast, so a southwestern black bean soup with corn was born. As you may have noticed, I like to keep my food simple and full of fresh flavors. The key here is to use fresh limes and cilantro for a soup that is way beyond what the canned versions give you.

This was a really surprise hit last night. I expected my husband and I to like it, but both girls loved it too! The great thing about soups is that if you simply add a salad or sandwich, you have a complete meal. It’s also easy and keeps well so everyone can eat when they want to. We needed this convenience with homework, soccer practice and kid showers. I was able to throw everything into the pan and eat when we all made it to the table, perfect for a busy hungry family.

Do you have a favorite kind of soup?


1 tablespoon olive oil
3 cloves garlic- minced
1 14 ounce can organic diced tomatoes
2 14 ounce cans organic black beans- rinsed and drained
2 cups low sodium vegetable broth
1/4 cup cilantro – roughly chopped
2 tablespoons fresh lime juice
1 cup frozen corn
1 teaspoon chili powder          * reduce or omit if serving to children
salt – to taste
pepper – to taste

optional- tofutti sour supreme, lime wedges, additional cilantro, hot sauce


in large pan, heat olive oil over medium low heat. add garlic and cook for 2 minutes, add remaining ingredients and simmer 20-30 minutes.

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