This Tomato Black Bean Soup is from Jason Wyrick’s new book Vegan Mexico – it’s hearty, healthy and bursting with authentic Mexican flavor!
Happy New Year, friends! After a short hiatus, I’m refreshed and ready to share more vegan recipes with you guys. What better way to kick off 2017, then with this delicious Tomato Black Bean Soup from Jason Wyrick’s new book, Vegan Mexico. I have Jason Wyrick’s best-selling book, Vegan Tacos and I love it! So, I was super excited to learn his second book, Vegan Mexico, hit the shelves back in November.
I have a real appreciation for cookbooks and Mexican food and they really bring me to my happy place. Cookbooks are inspiring, and I love the gorgeous food photos (a.k.a food porn). Mexican food is hearty, flavorful, comforting and colorful. So much fun, too!
There are many Mexican dishes that are naturally vegan, and the meat oriented ones can easily be veganized. Check out my Mexican-inspired Jackfruit Carnitas Tacos or these Lentil Mushroom Tacos with Mango Salsa. They are both bursting with flavor and delicious. You won’t be missing a thing.
The day the book arrived, I dove right in and immediately scanned through the photos. I was seriously drooling and making a mental list of all the recipes I would make (the list was getting long). The photos were colorful, crisp and made the food look appetizing. There isn’t a photo for every recipe, (which I usually prefer) but plenty to keep me engaged. Also, there are over 130 recipes in this book, so that makes up for it, too.
While reading the first chapter, I learned a little bit about Jason’s family history, and how the Mexican culture has inspired him to create authentic Mexican food. Jason’s Mexican ancestry comes from his mother’s side of the family, and he has learned so much from them. Especially, the importance of family time. Food and family are closely knit in the Mexican culture and helps bring everyone together.
What defines Mexican cuisine?
Jason goes on to explain what makes a Mexican dish, actually Mexican. I found this quite interesting and I learned a lot. Mexican cuisine is vast and much more than burritos, tacos and enchiladas. I learned about the different culinary regions of Mexico and the foods that are primarily grown there. 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.
The next section explains the tools, ingredients and techniques you’ll need for these recipes. I didn’t need any special tools for the recipes I made, and I found the ingredients easy to find, so far. There is a complete list of essential and optional ingredients to make these recipes, and I found plenty of listed substitutions, too.
- Corn, Beans, Rice and Chiles
- Salsas and More
- Street Food
- Tortas and Other Sandwiches
- Main Dishes
- Grilled Fare
- Small Bites and Snacks
So far, I’ve made the Portobello Sandwich, Cinnamon Fritters, Potato and Chorizo Sandwich and this Tomato Black Bean Soup. I was more than satisfied with each recipe and I’m looking forward to making many more recipes in the near future.
This soup is so simple to make and calls for simple ingredients. I had everything in my kitchen, except for the ancho chile, but I easily found it at my local grocer (in the ethnic food section). Along with that, you’ll need Roma tomatoes, water, fresh garlic, onion, corn oil (I used olive oil) black beans, vegetable broth and salt. That’s it! Such simple ingredients come together, and create a robust flavored soup that’s mildly spicy.
On top of all that, this soup takes less than 30 minutes to make, and you can feed your hungry family in no time! Just break out your favorite soup pot and blender and you’re ready to go.
This Tomato Black Bean soup is comforting, satisfying, and packed with mouth-watering flavor. The Roma tomatoes add a fresh zing which I love, too! This will definitely be a staple recipe in our home now.
You can find Vegan Mexico on Amazon or wherever books are sold. It’ s a perfect addition to any cookbook collection and I highly recommend it.
For now, here in Jason’s Tomato Black Bean Soup recipe for you to try. Enjoy!
- 3 Roma tomatoes, coarsely chopped
- 1 ancho chile, stemmed & 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
In a 3-quart pot, combine the tomatoes, ancho, and water and 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 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 by Vegan Huggs:
* I used olive oil instead of corn oil.
* I used low sodium vegetable broth and added a little extra sea salt to the soup.
*For garnish, I topped with fresh-cut cilantro, vegan sour cream, diced avocado, diced tomato and a squeeze of lime.
Looking for more soup recipes? You might be interested in this Vegan Potato Leek Soup. It’s creamy, comforting, filling and perfect for those chilly days.
If you make this recipe, I’d love to hear from you. Leave a comment below and let me know what you think. 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.