Looking for a hearty, flavour-packed soup that’s easy to prepare and guaranteed to warm you up? This Mexican Black Bean Soup is just the ticket! Brimming with wholesome veggies, protein-rich black beans, and warming spices, this soup is as nourishing as it is delicious.
Here in the UK, black beans (aka ‘turtle beans’) don’t tend to get the love they deserve. Their smoky flavour makes them a fantastic addition to Latin American-style dishes, especially soups. Once you try this one, we think you’ll be a convert too!
This soup is perfect for lunch or a light dinner, especially when served with toasted wholegrain tortilla chips (see recipe below). For a heartier meal, we love to pair it with freshly baked vegan cornbread. It’s family-friendly too — simply blend the soup smooth for little ones or those who prefer a silky texture.
Recipe Card
Mexican Black Bean Soup
Ingredients
- 1 TBSP olive oil
- 1 medium onion (130g) finely diced
- 2 tsp minced garlic
- 1 large carrot (140g) finely diced
- 1 large sweet potato (370g) peeled and diced
- 1 tsp ground cumin
- 1 tsp sweet or smoked paprika
- 1 tsp dried oregano
- ½ tsp chilli powder (I use mild)
- 145 g / 1 cup canned or frozen sweetcorn
- 400 g / 14 oz can Italian vine-ripened chopped tomatoes
- 600 ml / 2½ cups vegetable stock (broth)
- 2 x 400g / 14 oz cans black beans rinsed and drained
- salt to taste
- cayenne pepper to taste
- 2 TBSP nutritional yeast flakes optional – adds savouriness and nutrients
Suggested Garnish
- fresh coriander (cilantro) leaves
- finely chopped red pepper or red chilli
Instructions
- Gently heat the oil in a large saucepan. Add the onion, garlic, carrot, sweet potato, cumin, paprika, oregano, and chilli powder. Stir to combine, then cover with a lid and cook on low for 5 minutes, allowing the veggies to sweat.
- Add the sweetcorn, chopped tomatoes, and vegetable stock. Bring to the boil, then reduce the heat, partially cover with a lid, and gently boil for 20 minutes until the vegetables are tender.
- Stir in the black beans. Remove half the soup and blend smooth using a jug blender. Return it to the pan and stir well. (For a smoother soup, blend more as needed).
- Season to taste with salt. If desired, add a pinch of cayenne for a spicy kick (after setting aside any children's portions). Let it cool slightly, then stir in nutritional yeast, if using.
- Serve hot with toasted tortilla chips or slices of cornbread. Garnish with fresh coriander and a sprinkle of red chilli or pepper, if desired.
Notes
Toasted Tortilla Chips (Baked or Grilled)
Ingredients
- 2 large or 4 small whole grain soft tortillas
- Optional: ground cumin, paprika, or chilli powder for sprinkling
Instructions
Baking Method:
- Preheat the oven to 190°C (170°C fan) / 375°F.
- Slice the tortillas into segments and place them in a single layer on two baking sheets.
- Sprinkle with spices if desired.
- Bake for 8–10 minutes, or until lightly browned. TIP: Watch closely towards the end of the baking time as they can burn quickly!
- Remove and let cool — they’ll crisp up as they cool.
- Store in an airtight container. They’ll stay crispy for up to 2 weeks.
Grill Method:
- Place the whole tortillas under a medium grill (broiler).
- Keep a watch on them and, as soon as they start to brown, flip them over.
- Once lightly browned on both sides, remove from the grill and immediately slice into segments.
- Leave to cool and crisp up.
If you try this soup, I’d love to hear how it went! Leave a comment below or tag me on social media using #bitofthegoodstuff — I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
