A simple vegetarian and black bean soup recipe inspired by the flavors of Mexico, it uses cumin, oregano, and chili powder for plenty of flavor. But if you prefer a spicier dish, you may want to add some hot sauce or cayenne pepper. Mexican black bean soup is a high-fiber and low-fat vegetarian soup.
Need this to be vegan? Just omit the cheese! Need it to be gluten-free? Check the ingredients on your spices to make sure there are no hidden additives, since all the other ingredients– including the black beans, onions, garlic, and basil–are all naturally gluten-free.
Recipe and photo courtesy of Bush's Beans.
Like bean soup? Scroll through more easy vegetarian bean soup recipes.
- 2 tablespoons vegetable oil
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 1 teaspoon cumin
- 3 teaspoons chili powder
- 1/2 teaspoon oregano
- 3 15-ounce cans black beans
- Black pepper, to taste
- 1 jar salsa
- 1 cup shredded cheese (omit the cheese to keep it vegan)
- Handful basil (fresh chopped)
Heat oil in large pot over medium heat. Add onion and cook 5 minutes. Stir in garlic, cumin, chili powder, and oregano.
Puree one can of black beans, add to pot. Add second can of black beans (do not puree). Drain last can of black beans and add to pot (do not puree).
Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste. This soup is quite thick, so thin it out with a bit of water, if you'd like.
Top with salsa, shredded cheese and fresh basil.