Description
A quick and easy vegan Mexican bean soup that’s hearty, comforting, and full of wholesome ingredients. This flavorful soup features a medley of beans, vegetables, and spices cooked on the stovetop, perfect for a nutritious weeknight meal. Dairy-free, gluten-free, and optionally oil-free, served with avocado, hot sauce, and crunchy tortilla chips for a satisfying finish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon of neutral oil (vegetable, canola, etc.) or ¼ cup of water
- 1 small yellow or red onion, diced
- 1 small red or green bell pepper, diced
- 3 garlic cloves, diced
- 7 cups of water
- 2 to 3 vegetable bouillon cubes
- 1 (15-ounce) can of black beans, drained
- 1 (15-ounce) can of cannellini beans, drained
- 1 (14.5-ounce) can of diced tomatoes, in their juices
- 1 (15.25-ounce) can of corn kernels, drained
- ½ tablespoon of ground cumin
Optional Garnishes
- ½ cup of vegan cheddar shreds
- 1 large avocado, diced
- Hot sauce
- Tortilla chips
Instructions
- Sauté the Vegetables: In a large pot over medium heat, heat the oil or water. Add the diced onion, bell pepper, and garlic, then sauté for about 5 minutes until the onion becomes tender and translucent.
- Add Liquids and Seasonings: Pour in the 7 cups of water and add 2 to 3 vegetable bouillon cubes. Stir to combine and let the cubes dissolve.
- Add Beans and Vegetables: Add the drained black beans, cannellini beans, diced tomatoes with their juices, drained corn kernels, and ground cumin to the pot. Stir everything together.
- Bring to Boil and Simmer: Increase the heat to bring the soup to a boil. Once boiling, reduce heat and let it simmer until the vegetables are tender, about 10 minutes. If using vegan cheddar shreds, stir them in during this step to melt.
- Serve and Garnish: Remove from heat and ladle the soup into bowls. Garnish with diced avocado, hot sauce, and tortilla chips if desired. Serve warm and enjoy!
Notes
- This recipe is vegan, gluten-free, dairy-free, and can be made oil-free by using water to sauté the vegetables.
- The soup is hearty, packed with fiber and protein from the beans, making it both nutritious and filling.
- You can substitute any beans you have on hand instead of black or cannellini beans.
- Optional toppings like vegan cheddar, avocado, and tortilla chips add extra flavor and texture but can be omitted to keep it lighter.
- If you have an Instant Pot or Crockpot, you can adapt this recipe for those methods to save time and effort.
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
