Description
A quick, easy, and comforting vegan Mexican bean soup made with a medley of beans, vegetables, and spices. This warming soup is perfect for a nutritious meal, ready in just 40 minutes on the stove, and can be garnished with avocado, hot sauce, and tortilla chips for extra flavor and texture. It’s dairy-free, gluten-free, and can be made oil-free by substituting oil with water.
Ingredients
Scale
Base Ingredients
- 1 tablespoon of neutral oil (vegetable, canola, etc.) or ¼ cup of water
- 1 small yellow or red onion, diced
- 1 small red or green bell pepper, diced
- 3 garlic cloves, diced
Soup Ingredients
- 7 cups of water
- 2 to 3 vegetable bouillon cubes
- 1 (15-ounce) can of black beans, drained
- 1 (15-ounce) can of cannellini beans, drained
- 1 (14.5-ounce) can of diced tomatoes, in their juices
- 1 (15.25-ounce) can of corn kernels, drained
- ½ tablespoon of ground cumin
- ½ cup of vegan cheddar shreds (optional)
Garnishes (Optional)
- 1 large avocado, diced
- Hot sauce
- Tortilla chips
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the oil or water. Add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes, or until the onion becomes tender and translucent, releasing their flavors.
- Add Liquids and Seasonings: Pour in the 7 cups of water and add the vegetable bouillon cubes. Stir until bouillon cubes dissolve to create a flavorful broth base for the soup.
- Add Beans and Vegetables: Add the drained black beans, cannellini beans, diced tomatoes with their juices, corn kernels, ground cumin, and vegan cheddar shreds if using. Stir to combine all ingredients evenly.
- Bring to Boil and Simmer: Increase heat to bring the soup to a boil. Once boiling, reduce heat slightly and let it cook until the vegetables are tender, about 10 minutes. This allows flavors to meld together beautifully.
- Serve and Garnish: Remove the pot from heat. Serve the soup hot, garnished with diced avocado, a splash of hot sauce, and tortilla chips on the side for a delightful crunch if desired.
Notes
- This soup is vegan, dairy-free, gluten-free, and can be made oil-free by using water instead of oil for sautéing.
- Vegetable bouillon cubes add a depth of flavor; adjust quantity based on taste and salt preference.
- Use any type of beans you prefer or have on hand; canned options make this recipe quick and convenient.
- Adding vegan cheddar shreds is optional but adds a nice creamy and cheesy texture.
- For a thicker soup, reduce the water to 6 cups or simmer longer to concentrate flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 517 kcal
- Sugar: 9 g
- Sodium: 630 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.01 g
- Carbohydrates: 81 g
- Fiber: 23 g
- Protein: 22 g
- Cholesterol: 0 mg
