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Mexican Black Bean Soup

Mexican Black Bean Soup

This richly spiced Mexican-style black bean soup is hearty, satisfying, and easy to prepare. Packed with vegetables and flavourful black beans, it’s perfect for a cosy lunch or dinner.
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Hands-on time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Mexican, Vegan
Servings 6

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

Storage Instructions:
Leftovers can be stored in the fridge for up to 3 days. The soup may thicken over time—just add a splash of water or vegetable stock to loosen. It also freezes well.
Family-Friendly Tip:
For younger children, blend the soup completely for a smoother texture and use mild chilli powder.
Keyword black beans, Budget Vegan Meals, Dairy-Free, easy dinner, healthy soup, Mexican soup, one-pot recipe, Plant-Based, sweet potato soup, Vegan Soup
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