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This Mexican Black Bean Soup is hearty, healthy and bursting with robust flavor! It calls for simple ingredients and will be on your table in 30 minutes or less!

(This recipe was originally published here on Jan 2nd, 2017. The recipe has remained the same – I just added new photos and updated the post)

This Vegan Black Bean Soup is just one of my favorite recipes from the Vegan Mexico cookbook by Jason Wyrick. I’ve made so many recipes since the book was published back in November 2017 and many are in our rotation.

I highly recommend his book if you love Mexican food – Jason’s recipes are easy to make and bursting with authentic Mexican flavors.

Some exciting news – Jason has recently opened a restaurant called Casa Terra in Glendale, Arizona. It’s already getting rave reviews and I can’t wait to make the trip out there. I know it will be worth it!

What defines Mexican cuisine?

Mexican cuisine is vast and much more than Burritos, Tacos, and Enchiladas. There are different culinary regions of Mexico and each region has something flavorful, exotic and unique to offer.

Mexican food should be lively, popping with flavor from chiles, fresh citrus, sweet fruit or fresh produce, but it’s the social experience that is the most important and defines Mexican cuisine. It has a real comfort factor too. This Sopa de Fideo is a great example and it’s the first recipe I think of when I need a little comfort.

HOW TO MAKE MEXICAN BLACK BEAN SOUP

(full ingredient amounts in recipe card below)

This Mexican Black Bean Soup is so easy to make and calls for simple ingredients. You’ll need Ancho Chiles, Roma Tomatoes, Water, Garlic, Onion, Black Beans, Vegetable Broth, Oil, and Salt. The Ancho Chiles are easy to find and are usually in the ethnic food section at most grocery stores. They are mildly spicy and they add a robust flavor to the soup.

Simmer the tomatoes and ancho chile in water for about 10 minutes.

Transfer to a blender along with garlic and onion. Blend on high until smooth.

Heat pot over medium-high heat and add oil. When heated, add the purée and cook for about 5 minutes, slowly stirring.

Reduce heat to medium and add the puréed beans, vegetable broth, and salt.

Simmer for 10 minutes. Add more broth if it’s too thick.

TOPPING IDEAS FOR MEXICAN BLACK BEAN SOUP:

Vegan Sour Cream

Fresh-Cut Cilantro

Fresh-Cut Green Onion

Diced tomatoes

Sliced Avocado

Tortilla Strips

CAN I FREEZE VEGAN BLACK BEAN SOUP?

YES! This soup freezes nicely and reheats perfectly! When you’re ready to make it, just thaw it in the fridge overnight and gently reheat the next day. You may need a touch of broth to thin it out.

LOOKING FOR MORE FULL-FLAVORED RECIPES? HERE ARE SOME YOU MIGHT LIKE TO TRY:

I’D LOVE TO HEAR FROM YOU

If you make this Mexican Black Bean Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above Tomato Black Bean Soup (Sopa Tarasca) This Tomato Black Bean Soup is from Jason Wyrick’s new book Vegan Mexico - it's hearty, healthy and bursting with authentic Mexican flavor! 0 from 0 votes Print Pin Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6 People Calories: 214 kcal Author: Melissa Huggins Ingredients 3 Roma tomatoes , coarsely chopped 3 Roma tomatoes , coarsely chopped

1 ancho chile , stemmed and seeded 1 ancho chile , stemmed and seeded

1 1/2 cups water 1 1/2 cups water

3 cloves garlic 3 cloves garlic

1/2 medium white onion , coarsely chopped 1/2 medium white onion , coarsely chopped

1-2 tablespoons corn oil (*see note) 1-2 tablespoons corn oil (*see note)

4 cups black beans , puréed 4 cups black beans , puréed

2 1/2 cups vegetable broth (*see note) 2 1/2 cups vegetable broth (*see note)

1 teaspoon salt 1 teaspoon salt Optional Garnish Ideas: Fried ancho chile strips Fried ancho chile strips

Tortilla chips or strips Tortilla chips or strips

Chopped ripe Hass avocado Chopped ripe Hass avocado

Vegan Sour Cream , whipped vigorously Vegan Sour Cream , whipped vigorously Instructions In a 3-quart pot, combine the tomatoes, ancho chile, and water. Simmer over medium heat for about 10 minutes.

Transfer the tomatoes, ancho, and water to a blender and wipe out the pot. Add the garlic and onion to the blender and purée until smooth. (Press the purée through a strainer if you want it completely smooth.)

Add the oil to the pot and heat it over medium-high heat. Add the purée and cook for about 5 minutes, slowly stirring. Reduce the heat to medium and add the puréed beans, vegetable broth, and salt. Simmer the soup for 10 minutes. Add liquid if necessary to ensure the soup is creamy but not incredibly thick. Serve with any or all of the garnishes. Notes Notes by Melissa Huggins: I used grapeseed oil instead of corn oil.

Ancho chiles are filled with robust flavor that I'm crazy for, so I added another one to the recipe.

I topped with fresh-cut cilantro, sliced green onions, vegan sour cream, diced tomato, and a squeeze of lime. Nutrition Serving: 1 bowl | Calories: 214 kcal | Carbohydrates: 34 g | Protein: 13 g | Fat: 3 g | Sodium: 422 mg | Potassium: 680 mg | Fiber: 12 g | Sugar: 3 g | Vitamin A: 1805 IU | Vitamin C: 6.5 mg | Calcium: 45 mg | Iron: 3 mg Tried this recipe? Follow me @veganhuggs and mention #veganhuggs

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