Vegan Mexican Bean Soup Recipe

A 100% Plant-Based, Gluten-Free and Cholesterol-Free Egg Yolk Substitute

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A 100% Plant-Based, Gluten-Free and Cholesterol-Free Egg Yolk Substitute

Vegan Mexican Bean Soup Recipe

This hearty and delicious Vegan Mexican Bean Soup is ideal for cold winter nights. It's high in protein and fiber thanks to the black and kidney beans, and it's flavored with a spicy blend of spices. The corn and fresh cilantro add a nice pop of color and flavor to this soup, making it a feast for the eyes as well as the taste buds.

Ingredients

1 teaspoon chili powder
1 can kidney beans, rinsed and drained (14 oz)
1 jalapeno pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
1/2 cup corn kernels
1 tablespoon olive oil
1 can (14 oz) black beans, rinsed and drained
1 red bell pepper, chopped
4 cups vegetable broth
Season with salt and black pepper to taste
1 onion, chopped
1 can (14 oz) diced tomatoes, undrained
3 garlic cloves, minced
1 teaspoon cumin (ground)

Time Needed

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Instructions

In a large pot, heat the olive oil over medium heat.
Combine the onion, garlic, red bell pepper, and jalapeno pepper in a mixing bowl.
Cook for 5-7 minutes, stirring occasionally, or until the vegetables are tender.
Mix in the cumin and chili powder.
Cook for 1 minute, or until aromatic.
Combine the diced tomatoes, black beans, kidney beans, and vegetable broth in a mixing bowl.
Bring the water to a boil.
Reduce the heat to low and continue to cook for 20-25 minutes, or until the soup has thickened slightly.
Mix in the corn and cilantro.
Cook for 5 minutes more, or until thoroughly heated.
Season to taste with salt and black pepper.
Serve immediately.