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    Home » Soups and Salads

    Mexican Black Bean Soup

    February 28, 2019 By Melissa Huggins / 3 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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! 

    two white bowls filled with Mexican black bean soup and tortilla chips on the side.

    (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.

    Table of Contents

    • What defines Mexican cuisine?
    • How to Make Mexican Black Bean Soup
    • Topping and Serving Ideas
    • Does it Freeze Well?
    • Tomato Black Bean Soup (Sopa Tarasca)

    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.

    Close up view of Mexican black bean soup in a white bowl, topped with vegan sour cream, green onions and tomatoes.

    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.

    6 process photos of making Mexican black bean 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.

    Two white bowls filled with Mexican black bean soup topped with vegan sour cream, green onion, cilantro and tomatoes. Tortilla chips on the side.

    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.

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    5 from 1 vote

    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!
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Soup
    Cuisine: Gluten-Free, Mexican, Vegan
    Servings: 6 People
    Calories: 214kcal
    Author: Melissa Huggins

    Ingredients

    • 3 Roma tomatoes , coarsely chopped
    • 1 ancho chile , stemmed and seeded
    • 1 ½ cups water
    • 3 cloves garlic
    • ½ medium white onion , coarsely chopped
    • 1-2 tablespoons corn oil (*see note)
    • 4 cups black beans , puréed
    • 2 ½ cups vegetable broth (*see note)
    • 1 teaspoon salt

    Optional Garnish Ideas:

    • Fried ancho chile strips
    • Tortilla chips or strips
    • Chopped ripe Hass avocado
    • Vegan Sour Cream , whipped vigorously
    Prevent your screen from going dark

    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: 1bowl | Calories: 214kcal | Carbohydrates: 34g | Protein: 13g | Fat: 3g | Sodium: 422mg | Potassium: 680mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1805IU | Vitamin C: 6.5mg | Calcium: 45mg | Iron: 3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

     This Tomato Black Bean Soup is from Jason Wyrick’s new book Vegan Mexico - it's hearty, healthy and bursting with authentic Mexican flavor!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

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      Recipe Rating




    1. Terry

      April 27, 2022 at 10:03 am

      5 stars
      Wow, this was so full of flavor and so easy to make. Thank you for the great recipe!

      Reply
    2. Dianne

      January 05, 2017 at 12:15 pm

      Gorgeous photos, Melissa! Thank you for sharing this recipe!

      Reply
      • Melissa Huggins

        January 14, 2017 at 8:49 pm

        Thank you, Dianne! I've been loving all the recipes in this book. So many tasty ones 🙂

        Reply

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