Vegan Mexican Black Bean Soup Recipe
With fresh flavors, a spicy kick, and protein in every bite, this soup is perfect for all seasons. Reminiscent of summer in the winter, and delicious chilled with slices of avocado on hot summer days. Black beans have been a staple of Latin America for thousands of years. The creamy interior and sweet flavor of these beans are highlighted by surrounding cilantro-infused tomatoes. Serve the soup with nachos on the side, a dollop of sour cream in the middle or grated vegan cheese sprinkled over the small mounds made by legumes and fruits.
Ingredients
- 2 tbl olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red pepper flakes
- 2 tsp oregano flakes
- 3 tsp basil flakes
- 1 pinch salt
- 2 cups vegetable stock
- 1 large can diced tomatoes
- ¾ cup fresh cilantro, chopped and ½ reserved
- 1 lime, juiced and zested
- 2 tsp sugar
- 1 can black beans, drained
Instructions
- Heat the olive oil, onion, garlic cloves, cumin, coriander, red pepper, oregano, basil and salt together in a large saucepan. Cook on medium-high heat until browned and caramelized, about 3 to 5 minutes.
- Deglaze the pot with the vegetable stock, stirring to incorporate brown bits on the bottom of the pot. Add the diced tomatoes, half of the cilantro, lime, and sugar. Simmer for 20 minutes, until fragrant.
- Add the black beans and cook for another 10 minutes, until the beans are soft. Add the rest of the cilantro and stir to incorporate. Serve immediately with a topping of cheese, sour cream or fresh chopped avocado.
Nutritional Information
Calories: 190
Total Fat: 4.5g
Cholesterol: 2.5mg
Protein: 9.3g
Author: Samantha Lowe
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at www.samanthalowe.com/blog. A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.
