Mexican Black Bean Soup

Mexican Black Bean Soup is a cozy one-pot weeknight dinner that comes together in under 30 minutes! Smokey, spicy and nourishing, it’s a fibre-packed meal (17g per serving) that fills the hole!

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Watch how to make Mexican Black Bean Soup on my YouTube channel, and don’t forget to subscribe! 

Ingredients & Inspiration

Mexican Black Bean Soup, also referred to as ‘sopa de frijoles negros‘, ‘frijoles charros‘, or ‘sopa negra‘ is a humble yet very satisfying soup made predominantly of, you guessed it, black beans. Rounding out the ingredients list with simple and inexpensive pantry staples like canned tomatoes, spices and garlic and onions, it’s truly one of the easiest, but most comforting, soups anyone can master!

This one-pot wonder is a literal life-saver on cozy fall nights where I just can’t be bothered to chop a bunch of veggies. With literally one minute of veggie prep and cracking open a few cans, this lazy meal calls my name a lot on those chilly nights where you don’t want to crawl out from under a blanket. And yet, it tastes like it’s been simmering on the stove all day with it’s rich, bold flavours and smoky, spicy goodness!

Here’s what you need to make Mexican Black Bean Soup:

Cocoa Powder… in SOup?

Yup, you heard me. The ingredients list doesn’t lie! Cocoa powder is very commonly used in Mexican cooking, particularly in recipes like moles, spicy chilis and stews, as it enhances savoury and spicy flavours. It adds subtle depth of flavour that adds just that extra touch of richness, without adding an overt chocolate taste. So don’t skip it!

How to Make Mexican Black Bean Soup

Mexican Black Bean Soup comes together in under 30 minutes, and will for sure be one of the easiest soups you’ll ever make… and possibly one of the tastiest! Pinky promise.

Instructions

1. Sauté the aromatics: Heat a splash of water or 1 tbsp oil in a large soup pot over medium heat. Then, sauté the onion, garlic and chipotle peppers for 2 to 3 minutes until softened and fragrant, and most of the liquid has evaporated.
2. Toast the spices: stir in the tomato paste, cocoa powder, chili powder and cumin and cook for 1 to 2 minutes, allowing the seasoned tomato paste to brown slightly.
3. Add the canned diced tomatoes, black beans, salt and pepper, bay leaves, and veggie broth or water and stir well to combine. Scrape the bottom of the pan with a wooden spoon to release any stuck on bits. 
4. Lastly, cover and bring to a gentle boil, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.
5. Once the broth has darkened and thickened slightly after the 15 minutes, remove the pot from the heat. Using an immersion blender, pulse blend the soup 4 to 5 times, just until some creamy texture has been added but still lots of whole beans and tomatoes remain. Alternatively, you can ladle a few scoops into a blender and blend until smooth, then add back into the pot. The soup will thicken even more after it rests for 10 to 15 minutes.
6. Top with optional garnishes like vegan sour cream, cilantro or green onion, lime juice and avocado slices and enjoy!

FULL OF BEANS

If you enjoyed this recipe you might also like these other soups like Lasagna Soup, Chickpea Noodle Soup or Minestrone Soup! Love Mexican food? 🇲🇽 Take a peak at my Mexican Rice, Vegan Chick’n Fajita Casserole or my Mexican Meal Prep!

Lastly, if you made any of these recipes, share them on Facebook or Instagram! Don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!