Description
This Quick Mexican Bean Soup is a hearty, vegan, and gluten-free dish that’s perfect for a nutritious and comforting meal. Packed with a variety of beans, vegetables, and warm spices, it’s easy to prepare on the stovetop in just 40 minutes. Customize it with optional toppings like vegan cheddar shreds, avocado, hot sauce, and crunchy tortilla chips for a satisfying burst of flavors and textures.
Ingredients
Scale
Base 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
Soup Ingredients
- 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 ground cumin
Optional Toppings
- ½ cup vegan cheddar shreds
- 1 large avocado, diced
- Hot sauce
- Tortilla chips
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the oil or water. Add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes until the onion becomes tender and translucent, releasing rich aromas that form the base of the soup.
- Add Liquids and Seasonings: Pour in 7 cups of water and add the vegetable bouillon cubes to create a flavorful broth. Stir in the drained black beans, cannellini beans, diced tomatoes with their juices, corn kernels, and ground cumin. If using, add the vegan cheddar shreds at this stage for creamy texture and flavor.
- Simmer Soup: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook until the vegetables are tender, about 10 minutes, allowing the flavors to meld together beautifully.
- Serve and Garnish: Remove the pot from heat. Ladle the soup into bowls and garnish with diced avocado, a splash of hot sauce, and a handful of crunchy tortilla chips for added texture and a touch of zest, if desired.
Notes
- This recipe is vegan, gluten-free, dairy-free, and can be made oil-free by using water instead of oil for sautéing.
- Using vegetable bouillon cubes adds depth of flavor but can be substituted with vegetable broth for a quicker option.
- The soup is highly customizable; feel free to swap in your favorite beans or add extra vegetables according to your preference.
- For a creamier texture, stir in some blended beans or use an immersion blender to partially puree the soup before serving.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for meal prep.
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
