Description
This Quick Mexican Bean Soup is a comforting, hearty, and nutrient-dense vegan recipe that comes together in just 40 minutes using simple pantry ingredients. Loaded with black beans, cannellini beans, diced tomatoes, bell pepper, and corn, it’s a warming bowl full of delicious Mexican-inspired flavors. Perfect for a cozy weeknight meal, this dairy-free, gluten-free, and optionally oil-free soup can be made on the stove or adapted to a crockpot or Instant Pot for convenience. Garnish with avocado, hot sauce, and crunchy tortilla chips for added texture and flavor.
Ingredients
Units
Scale
Base Ingredients
- 1 tablespoon of neutral oil (vegetable, canola, etc.) or 1/4 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 black beans, drained
- 1 (15-ounce) can cannellini beans, drained
- 1 (14.5-ounce) can diced tomatoes, in their juices
- 1 (15.25-ounce) can corn kernels, drained
- 1/2 tablespoon ground cumin
- 1/2 cup vegan cheddar shreds (optional)
Garnishes (Optional)
- 1 large avocado, diced
- Hot sauce
- Tortilla chips
Instructions
- Sauté the aromatics: Heat the oil or ¼ cup water in a large pot over medium heat. Add the diced onion, bell pepper, and garlic, and sauté for about 5 minutes until the onion becomes tender and translucent, releasing a fragrant base for the soup.
- Add soup liquids and ingredients: Pour in 7 cups of water and add 2 to 3 vegetable bouillon cubes to create a flavorful broth. Stir in the drained black beans, cannellini beans, diced tomatoes with their juices, drained corn kernels, ground cumin, and vegan cheddar shreds if using. Mix everything well to combine.
- Bring to a boil and simmer: Increase the heat and bring the soup to a boil. Once boiling, let it cook with gentle bubbling until the vegetables soften and flavors meld, about 10 minutes. This step ensures a hot, well-blended soup.
- Serve and garnish: Remove the pot from heat. Ladle the soup into bowls and garnish with diced avocado, a drizzle of hot sauce, and sprinkle with crunchy tortilla chips if desired, adding layers of creaminess, heat, and texture.
Notes
- This soup is vegan, dairy-free, gluten-free, and can be made oil-free by substituting oil with water.
- The recipe can be adapted for the Instant Pot or Crockpot for convenience and set-and-forget cooking.
- Adjust the number of bouillon cubes to control the saltiness and depth of flavor.
- Adding vegan cheddar shreds is optional but adds a creamy, cheesy texture to the soup.
- Garnish with avocado and tortilla chips to enhance texture and richness.
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
