Description
This Quick Mexican Bean Soup is a hearty, comforting, and nutrient-dense vegan recipe that combines beans, vegetables, and spices to create a deliciously warming dish. Ready in just 40 minutes, it’s perfect for an easy weeknight meal with optional toppings like avocado, vegan cheddar, hot sauce, and tortilla chips.
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
Optional Toppings
- ½ cup of vegan cheddar shreds
- 1 large avocado, diced
- Hot sauce
- Tortilla chips, for garnish
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the oil or water. Add the diced onion, bell pepper, and garlic, then sauté for about 5 minutes or until the onion becomes tender and translucent, developing a flavorful base for the soup.
- Add Soup Ingredients: Pour in the 7 cups of water and add 2 to 3 vegetable bouillon cubes to infuse the broth with savory depth. Stir in the drained black beans, cannellini beans, diced tomatoes with their juices, corn kernels, ground cumin, and vegan cheddar shreds if using.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat slightly and cook until the vegetables are tender, approximately 10 minutes. This step allows the flavors to meld beautifully.
- Serve and Garnish: Remove the pot from heat. Ladle the soup into bowls and garnish with diced avocado, a drizzle of hot sauce, and crunchy tortilla chips as desired to add texture and extra flavor layers.
Notes
- This vegan Mexican bean soup is both dairy-free and gluten-free, suitable for many dietary needs.
- Optional oil can be replaced with water to make it oil-free.
- The recipe includes Instant Pot and Crockpot variations, but the primary method described is stovetop.
- Using bouillon cubes adds convenience and depth of flavor without the need for homemade broth.
- Customize toppings to your taste for added richness and texture.
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