Mexican Black Bean Soup

with Broth, Avocado and Crunchy Corn Chips

Who doesn't love a big bowl of Mexican goodness? Full of so many delicious aromatics, this simple and satisfying soup is guaranteed to warm you up on the coldest winter night. It's also super easy to modify based on your needs! We've kept our version vegetarian friendly, but you can change it up and add in meats like shredded chicken or beef.


1 brown onion, chopped

2 cloves garlic, crushed

1 red capsicum, chopped

1 can refried beans

1x 400g can Black Beans

1 tbsp Cumin

1 tbsp Ground Coriander

Pickled jalapenos, to serve

Fresh Coriander, to serve

Avocado, sliced, to serve

Sour cream, to serve

Lime, to serve

Corn Chips, to serve

2 1/2 tbsp Vegetable Broth Garden Veggie

Vegan Nutritional Savoury Flakes, to serve

1. In a large saucepan over a medium high heat, fry off onion and garlic, cumin and coriander.

2. Add refried beans then rinsed black beans. 

3. Add 2 ½ tbsp broth powder of choice to 500 mls water, then add to pot.

4. Stir and allow to simmer and let the flavours get to know eachother. 

5. If you’re wanting to, add in shredded chicken or beef at this point, or leave as is and keep as a delicious meat-free meal.

6. Add capsicum towards the end to keep crunchy.

7. To serve, top with pickled jalapenos, nutritional savoury flakes, fresh coriander, avocado, sour cream (if wanting to, cheek of lime, and crunchy corn chips).  


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

From $24.95

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