Vegan Mexican Black Bean Soup Recipe

Vegan Mexican Black Bean Soup

With fresh flavors, a spicy kick, and protein in every bite, this soup is perfect for all seasons.

Reminiscent of summer in the winter, and delicious chilled with slices of avocado on hot summer days. Black beans have been a staple of Latin America for thousands of years. The creamy interior and sweet flavor of these beans are highlighted by surrounding cilantro-infused tomatoes.

Serve the soup with nachos on the side, a dollop of sour cream in the middle or grated vegan cheese sprinkled over the small mounds made by legumes and fruits.

Vegan Mexican Black Bean Soup ingredients

Vegan Mexican Black Bean Soup cooking

Vegan Mexican Black Bean Soup

Vegan Mexican Black Bean Soup
With fresh flavors, a spicy kick, and protein in every bite, this soup is perfect for all seasons. Serve the soup with nachos on the side, a dollop of sour cream in the middle or grated vegan cheese sprinkled over the small mounds made by legumes and fruits.
Vegan Mexican Black Bean Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Nutrition Facts
Vegan Mexican Black Bean Soup
Amount Per Serving
Calories 240 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 864mg 36%
Potassium 504mg 14%
Total Carbohydrates 36g 12%
Dietary Fiber 11g 44%
Sugars 8g
Protein 9g 18%
Vitamin A 33%
Vitamin C 39%
Calcium 16%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish, Sides
Cuisine Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish, Sides
Cuisine Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Vegan Mexican Black Bean Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Nutrition Facts
Vegan Mexican Black Bean Soup
Amount Per Serving
Calories 240 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 864mg 36%
Potassium 504mg 14%
Total Carbohydrates 36g 12%
Dietary Fiber 11g 44%
Sugars 8g
Protein 9g 18%
Vitamin A 33%
Vitamin C 39%
Calcium 16%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat the olive oil, onion, garlic cloves, cumin, coriander, red pepper, oregano, basil and salt together in a large saucepan. Cook on medium-high heat until browned and caramelized, about 3 to 5 minutes.
  2. Deglaze the pot with the vegetable stock, stirring to incorporate brown bits on the bottom of the pot. Add the diced tomatoes, half of the cilantro, lime, and sugar. Simmer for 20 minutes, until fragrant.
  3. Add the black beans and cook for another 10 minutes, until the beans are soft. Add the rest of the cilantro and stir to incorporate. Serve immediately with a topping of cheese, sour cream or fresh chopped avocado.
Recipe Notes

Originally published May, 2012

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With fresh flavors, a spicy kick, and protein in every bite, this soup is perfect for all seasons. Serve the soup with nachos on the side, a dollop of sour cream in the middle or grated vegan cheese sprinkled over the small mounds made by legumes and fruits.