This post contains affiliate links. Read my disclosure policy here.
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.
What defines Mexican cuisine?
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 and Serving Ideas
- Vegan Sour Cream
- Fresh-Cut Cilantro
- Fresh-Cut Green Onion
- Diced tomatoes
- Sliced Avocado
- Tortilla Strips
- Vegan Cornbread
Does it Freeze Well?
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.
More Full-Flavored Recipes to Try
- Easy Vegan Nacho Cheese
- Portobello Vegan Fajitas
- Vegan Ajiaco (Colombian Potato Soup)
- Vegan Tortilla Soup
I 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.
Tomato Black Bean Soup (Sopa Tarasca)
Optional Garnish Ideas:
- Fried ancho chile strips
- Tortilla chips or strips
- Chopped ripe Hass avocado
- Vegan Sour Cream , whipped vigorously
- 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.
- 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.