Vegan Mexican Black Bean Soup
Mexican Black Bean Soup has been my favorite even before I was a vegan. Now, I leave out the meat and use vegetable broth instead of chicken broth. Start by using one to two tablespoons of vegetable broth to sauté onions, garlic and hot peppers. I like to use an electric can opener as manual can openers seem to always give me trouble. Sigh…
Two cans of beans works better than my original one can of beans. A friend of mine, Liz, told me she makes a similar soup with diced tomatoes. I tried adding them to my soup and liked the extra flavor of the tomatoes. So, now I use them in my recipe. I love that my soup is so easy to make.
One of the downfalls to my diet, is having to cook everything I eat. This recipe makes cooking dinner a breeze and is so tasty too! For me, the joy of cooking is experimenting and adding new ingredients from time to time to make amazing food.
Get the Ingredients for Vegan Mexican Black Bean Soup:
- 2 cans black beans
- 1 diced onion
- 3 diced garlic cloves
- 1/4 cup hot peppers optional
- 1 28 oz. diced tomato canned
- 1 can diced green chilis, canned
- 16 oz. bag of frozen corn
- 1 handful spinach or kale
- 2-4 cups vegetable broth
Let’s Get Cooking:
Start by dicing an onion, 3 cloves of garlic, and per my husband, dice 1/4 cup of hot peppers (optional).
Cook onions, garlic and hot peppers in a preheated large soup pot. Add one to two tablespoons of vegetable broth as needed when the onions start to stick in the pot. Rinse your black beans well in a colander then add the beans, tomatoes, corn and green chilis. Use a big can of tomatoes. If you don’t like tomatoes, leave them out. I put in approximately 2 cups of frozen corn. You can use a can of corn, but I prefer the taste of fresh corn. After that, add 2 to 4 cups of vegetable broth, depending on how thin/thick you like your soup. Lastly, put in one can of diced green chili. You do not need to drain the chilis. I don’t add any other spices to my soup.
Bring the soup to a boil and then simmer for approximately 15 minutes so that the flavors blend well together. I’ve made a double recipe and also find that this soup freezes well. Sometimes it is nice to cook ahead. There is nothing better than coming home at the end of a long day and pulling out a frozen container of soup to heat up for dinner. This pairs well with my Vegan Whole Wheat Biscuits.
Enjoy!
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Vegan Mexican Black Bean Soup
Equipment
- 1 large soup pan
- 1 can opener
Ingredients
- 2 cans black beans
- 1 diced onion
- 3 diced garlic cloves
- 1/4 cup hot peppers optional
- 1 28 oz. diced tomato canned
- 1 can diced green chilis canned
- 1 16 oz. bag of frozen corn
- 1 handful spinach or kale
- 2-4 cups vegetable broth
Instructions
- Dice onions, garlic and hot peppers
- Preheat large soup pan
- Add onions and peppers. Cook 3 minutes, then add garlic and cook additonal 2 minutes. Add a little vegetable broth to prevent sticking.
- Pour in black beans, corn, green chilis, vegetable broth and tomatoes.
- Stir and cook until boiling. Turn down heat to simmer. Simmer for 10-15 minutes.
- Five minutes before serving add a large handful of spinach or kale.