Every season is soup season, and this vegan Mexican bean soup is a family favorite. Simplicity doesn't mean boring. Instead, this recipe is loaded with nutrients and flavor, so everyone will come back for another bowl over and over again. This plant-based meal is perfect for a busy weeknight meal!
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Vegan Bean Soup
While the spices in this recipe are simple, you can also add your own preferred heat for a Mexican soup flavor. You could add in jalapeno, a more traditional taco seasoning, or even a few dashes of hot sauce. I've even made this using RoTel tomatoes in place of plain diced tomatoes. Of course, you can also whip up some of this vegan taco meat and toss it into it for even more texture and flavor.
Ingredients
Serves: 6
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 28 oz diced tomatoes
- 4 garlic cloves, minced
- 1 carrot, chopped
- 14 oz cannellini beans
- 1 cup whole-kernel corn
- 2 medium potatoes, peeled and chopped
- 4 cups vegetable stock (homemade is best if possible)
- 1 cup water
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- salt and pepper to taste
Kitchen Tools Used
- Stockpot or Dutch oven: For this recipe, you want at least a 6-cup stockpot or Dutch oven.
- Cutting board: I recommend having at least 2 to 3 cutting boards on hand.
- Chef's knife: A quality knife is a good investment, but you also want to make sure that you always keep them sharpened for safety.
- Measuring cups and spoons: Every kitchen needs a set of measuring spoons, dry measuring cups, and wet measuring cups.
- Wooden spoon: No kitchen is complete without a few wooden spoons. They are affordable and durable for multiple uses.
How to Make Vegan Mexican Bean Soup
Video Recipe:
In a large stockpot or Dutch oven, you will begin by cooking down the carrots and onions. Over low heat, add the olive oil, carrots, and onions. Cook these, stirring regularly, for 15 to 20 minutes. You want them to caramelize but not burn.
Once the carrots and onions are cooked down, add the corn to the stockpot and turn the heat up to medium and cook for 5 minutes, stirring regularly. Then, add in the garlic and cook for an additional 1 minute, until aromatic.
To this, add the potatoes, salt, black pepper, dried oregano, ground cumin, and smoked paprika. Stir together. You can also use any vegan taco seasoning mix or vegan fajita seasoning mix to this for a different flavor.
Then, add the tomatoes and vegetable stock to the stockpot. Stir it all together, then lower the heat to medium-low. Cover the pot with a lid and cook for 40 minutes, stirring frequently. Watch as it simmers and add additional water to thin it if needed.
Once the potatoes have softened, add in the beans and cook for an additional 7 to 10 minutes.
Taste the soup, then adjust the seasoning if needed. Serve with a sprinkle of fresh cilantro and your favorite vegan toppings.
Frequently Asked Questions
Definitely. We use cannellini beans in this recipe, but you could use any bean you prefer. Great northern beans, black beans, pinto beans, or kidney beans would all pair great with the flavors and vegetables in this recipe.
A traditional side or starter serving of soup is 1 cup. For a meal, you will often see it served in a 1 1/2 cup to 2 cups serving.
Absolutely. This soup can be reheated in the microwave or on the stovetop.
The vegan Mexican bean soup can be stored in the refrigerator for up to 5 days. If you do not finish it in that time frame, you can freeze it for up to 3 months.
What are some good toppings to add to this soup?
As for what to serve with this soup, there are many common taco toppings that pair well with this. Below are a few of our favorites.
- Fresh chopped cilantro
- Lime wedges
- Diced jalapeno peppers
- Vegan sour cream or plain yogurt
- Avocado slices or homemade guacamole
- Tortilla chips, crackers, or cornbread
Mexican Bean Soup variations
While these are typical additions, you may want to make it even more unique by adding in some additional ingredients. Whether it is more vegetables, a different protein, or a different flavor of spices, you have lots of room to customize this meal.
- Add in vegan "protein"meat" such as vegan meat crumbles, TVP, seitan, shredded jackfruit, vegan ground "meat", or vegan sausage
- Use black beans, kidney beans, pinto beans, cannellini beans, or even lima beans for a unique addition.
- Stir in broccoli, cauliflower, zucchini, or squash for more nutrients.
- If you prefer a richer or thicker soup, use pumpkin puree to add sweetness and a thickening agent.
More Vegan Soup Recipes
In our house, soup is something we eat year-round. Below are some favorites for you to check out. Bookmark your favorites, print out the recipes you like, or pin them to Pinterest to make them soon.
- Instant Pot Pasta e Fagioli Soup
- Vegan Broccoli Cheddar Soup
- Italian Lentil Soup
- Incredible Roasted Vegan Cauliflower Soup
- Vegan Hamburger Soup
- Incredible Vegan Minestrone Soup
- Classic Vegan Chicken Noodle Soup
Vegan Mexican Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 medium white onion chopped
- 28 oz diced tomatoes
- 4 garlic cloves minced
- 1 carrot chopped
- 14 oz cannellini beans
- 1 cup whole-kernel corn
- 2 medium potatoes peeled and chopped
- 4 cups vegetable stock
- 1 cup water
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- salt and pepper to taste
Instructions
- Begin by placing a pot with a thick bottom, measuring 3 liters or 6 cups, over low heat. Once heated, add in the olive oil, carrots, and onions, ensuring to stir frequently while cooking for 15-20 minutes. To ensure an even caramelization of the vegetables, make sure to maintain the lowest heat possible.
- After the vegetables have cooked, raise the heat to medium and add in the corn. Cook for 5 minutes before adding in the garlic and mixing in the potatoes, oregano, smoked paprika, and some salt and pepper.
- Next, pour the canned tomatoes and vegetable stock into the pot, lower the heat to medium-low, cover with a lid and cook for 40 minutes, stirring frequently. Be sure to keep an eye on the amount of liquid and add water as necessary to meet your desired consistency.
- Once the potatoes have become soft, add in the canned beans and cook for an additional 7-10 minutes.
- Take a taste and adjust seasoning as necessary before serving.
Video
Notes
- Add additional cumin, chili pepper, or even a vegan taco seasoning to bring out more flavor.
- You can also add in your favorite vegan ground meat or vegan sausage or additional flavor and texture.
- Serve with your favorite vegan toppings such as vegan sour cream, cilantro, vegan shredded cheese, hot sauce, or avocado.
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