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Mexican Black Bean Soup

With Broth, Avocado and Crunchy Corn Chips
Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
1 hour
Mexican Black Bean Soup

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.

Main Meals
Mexican inspired
Pantry Items
View in metric
  • 2 1/2 tbsp Vegetable Broth Garden Veggie
  • 1 brown onion, chopped
  • 2 cloves garlic, crushed
  • 1 red bell pepper (capsicum), chopped
  • 1 can refried beans
  • 1x 14 oz can Black Beans
  • 1 tbsp Cumin
  • 1 tbsp Ground Coriander
  • Pickled jalapenos, to serve
  • Fresh Coriander (cilantro), to serve
  • Avocado, sliced, to serve
  • Sour cream, to serve
  • Lime, to serve
  • Corn Chips, to serve
  • Nutritional Savoury Yeast 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 2 cups of water, then add to pot.
  4. Stir and allow to simmer and let the flavours get to know each other. 
  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 the red bell pepper towards the end to keep it crunchy.
  7. To serve, top with pickled jalapenos, nutritional yeast savoury flakes, fresh cilantro, avocado, sour cream (if wanting to, cheek of lime, and crunchy corn chips).