Mexican Black Bean Soup

Name: Tomato Black Bean Soup (Sopa Tarasca)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 Roma tomatoes (, coarsely chopped); 1 ancho chile (, stemmed and seeded); 1 1/2 cups water; 3 cloves garlic; 1/2 medium white onion (, coarsely chopped); 1-2 tablespoons corn oil ((*see note)); 4 cups black beans (, puréed); 2 1/2 cups vegetable broth ((*see note)); 1 teaspoon salt; Fried ancho chile strips; Tortilla chips or strips; Chopped ripe Hass avocado; Vegan Sour Cream (, whipped vigorously)

February 28, 2019 By Melissa Huggins / 3 Comments

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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 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.

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

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.