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Vegan Mexican Black Bean Soup Susans Vegan Journey
Susan Jordan

Vegan Mexican Black Bean Soup

Vegan Mexican Black Bean Soup is so easy to make and tastes delicious. It is full of vegetables and is very filling.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • 1 large soup pan
  • 1 can opener

Method
 

  1. Dice onions, garlic and hot peppers
  2. Preheat large soup pan
  3. Add onions and peppers. Cook 3 minutes, then add garlic and cook additonal 2 minutes. Add a little vegetable broth to prevent sticking.
  4. Pour in black beans, corn, green chilis, vegetable broth and tomatoes.
  5. Stir and cook until boiling. Turn down heat to simmer. Simmer for 10-15 minutes.
  6. Five minutes before serving add a large handful of spinach or kale.

Notes

If you want a thicker soup, only add 2 cups of vegetable broth.
You can use any greens you like. Spinach or kale are my two favorite greens.