Mexican black bean soup – vegan

27 Jul

vegan Mexican soup

Readers will know of my love of cold weather and all things that accompany winter, especially the food side of things. Soup, for instance, is one of my fav foods and I tend to eat it year round. Summer in Sydney is not soup weather by any stretch but when the soup craving comes you gotta obey your tummy. Luckily for me it is winter here and cold – perfect soup weather.

When we were in San Francisco over the new year I took every opportunity to consume the city’s favourite soup – chowder. I ate it every time I saw it on the menu and basically had to wear elastic-waisted pants on the looooong flight back to Sydney.

I did, however, one day shun my beloved chowder for a soup I had never encountered in Sydney – Mexican black bean soup. Despite being a vegetarian for the majority of my life I was not that familiar with black beans – in fact, the only times I have eaten them is when travelling in the US. I recall an amazing breakfast of huevos rancheros a few years ago in Disneyland, which I the first time I had black beans.

At my local farmer’s market recently I found a stall selling black beans and I bought some. After getting some tips from the lovely Brazilian man selling them I learnt how to prepare them.

Then I thought of recreating the Mexican black bean soup I had in San Francisco. My take on this filling and warming soup is vegan, nutritious, filling and utterly delicious. Everyone in my family absolutely adored it, which is nothing short of a miracle.

Fresh black beans need to be soaked overnight in plenty of water, then drained and rinsed the next day and simmered for at least an hour, or until they are soft but not mushy. Mixing up my cuisines here, you want the beans to be al dente before you add them to your recipe.

one teaspoon garlic, either fresh or from a jar

Half of a red capsicum, diced

1 jar of medium spicy salsa – go hotter if you dare or try a mild salsa for younger kids

1 fresh corn on the cob, kernels removed with a sharp knife

1 litre vegetarian stock

425 grams fresh black beans, soaked overnight then simmered for about an hour

1 avocado, diced and sprinkled with lemon juice to stop it from going brown

generous handful natural corn chips per bowl, to serve

Vegan Mexican black bean soup


Place a large stock pot over a low to medium heat and add enough olive oil to cover the surface. Allow to heat then fry garlic and capsicum until just soft.

Stir in salsa and stock and stir thoroughly, ensuring you scrape the bottom of the pan.

Add in beans and fresh corn kernels and bring to the boil for five minutes.

Stir and reduce to a simmer for 45 minutes, stirring every so often.

To serve, ladle into bowls and top with avocado and serve corn chips standing up right in the side of the bowls.

Mexican black bean soup


12 Responses to “Mexican black bean soup – vegan”

  1. ana74x July 27, 2016 at 2:31 pm #

    Yay for vegan. I love soups too and this winter I’ve been able to indulge myself almost daily by cooking it at the cafe!

    Btw that farmers market sounds so good, can’t wait to get there. Definitely what the area needs.

    • The Hungry Mum July 28, 2016 at 8:00 am #

      How great is winter! I still need to get to your cafe! When you get to the farmer’s market look out for the man selling all the pulses and dried fruit etc – we bought so much stuff!

      • ana74x July 28, 2016 at 8:02 am #

        I might make it there this weekend, due to the fact that the cafe has been handed over to my head barista. But you should definitely drop in, the coffee is excellent.

        And I dare say I’ll probably be leaving with lots of stuff too!

  2. ChgoJohn July 27, 2016 at 3:23 pm #

    We are of the same mind. When Winter is on the horizon, I start making large pots of soup,freezing much of it for the cold days ahead, Bean soups are favorites but I’ve never added salsa to mine. I will definitely give this recipe a try, just not for a few weeks yet. 🙂

    • The Hungry Mum July 28, 2016 at 12:16 pm #

      Isn’t it great to just be able to reach into the freezer and grab a lovely, warming meal? Adding the salsa means you can skip frying an onion and adding extra spices.

  3. Shari July 28, 2016 at 7:58 am #

    I love soups, too! There is something very comforting about making them as well as eating them. Your black bean soup sounds delicious! I love those flavors. How nice that it can remind you of your trip, too. You made me laugh talking about your elastic pants on the flight home. I definitely always need elastic pants after a vacation! 🙂

    • The Hungry Mum July 29, 2016 at 4:29 pm #

      Thank you! It is lovely to have food-based memories from overseas trips 🙂 And I always fly with the motto ‘comfort first’ now – I’m all about the slip-off shoes for airport screening, underwire-free bra, and leggings.

  4. hotlyspiced July 29, 2016 at 10:49 am #

    I don’t like cold weather but I do love winter cuisine when all the comfort foods come to the fore. I love the look of your soup – I think I make a similar one. It’s great with the corn chips and avocado – bit like a nachos soup! xx

    • The Hungry Mum July 29, 2016 at 4:30 pm #

      Nachos soup – that is such a great name for this! I reallllly wanted to make it again last night but had no corn or salsa and couldn’t be bothered going to shops #lazy

  5. FrugalHausfrau August 1, 2016 at 12:25 am #

    Sounds delish and I like everything about the recipe! I love black beans…well I love most beans except red kidney beans! The salsa shortcut is perfect!

    • The Hungry Mum August 21, 2016 at 4:42 pm #

      Thank you 🙂 I have made this often since posting and every time the entire fam requests seconds #winning

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