Mexican Black Bean Soup is a traditional, hearty, filling, nutritious soup. A very filling gluten-free, vegan meal with a cheeky side of Guacamole and some tortilla chips.

The perfect topping for Mexican Black Bean Soup is Guacamole!!! You can also serve this as a starter to a Mexican banquet with Chilli Sin Carne and Gluten-Free, Vegan Churros with Hazelnut Chocolate Sauce.

Allergy Information – Mexican Black Bean Soup

Mexican Black Bean Soup is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Mexican Black Bean Soup

This isn’t a spicy soup, it is all about flavour but you can add a little more heat if you like.

Personally, I prefer a smooth base for the soup. If you like a little more textural background for your beans you don’t need to blend the soup.

I love my immersion blender – it creates less washing up than a food processor or jug blender – but feel free to use whatever took you prefer.

Black beans are one of my store cupboard essentials. I eat beans pretty much everyday, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.



Recipe – Mexican Black Bean Soup

Difficulty easy

Serves 4-6

Preparation time 5 minutes

Cooking time 70 minutes

Ingredients – Mexican Black Bean Soup

2 tablespoons olive oil

2 medium carrots, finely diced

2 stalks celery, finely diced

0.25 teaspoon asafoetida

1-2 dried mild Mexican chilli (I used one Ancho Mulato chilli) re-hydrated in ~200 millilitres hot water – keep juice

1 teaspoon ground cumin

0.5 teaspoon oregano

600 millilitres gluten-free, vegan stock

2 cans (~440 grams) drained black beans

120 grams frozen corn

Juice of one lime

Guacamole – Onion Free, Garlic Free, Tomato Free

Handful of gluten-free, vegan tortilla chips

Method – Mexican Black Bean Soup

1. In a large pan, heat the olive oil on a medium-high. Add the carrots and celery and cook gently until soft. Add the asafoetida, oregano and cumin. Cook for a further one to two minutes, stirring, until well combined

2. Add the re-hydrated chilli and juice. Simmer for 10 minutes

3. Add the vegetable stock and blend (with an immersion blender) until smooth. Add the black beans and gently simmer (partially covered) for one hour. Stir every 15-20 minutes to stock sticking

4. Add corn and stir well. Cook for a further 10 minutes or so until the corn is heated through and add the lime juice

5. Serve topped with Guacamole and gluten-free, vegan tortilla chips.

