Mexican Black Bean Soup Mexican Black Bean Soup

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

This hearty vegan bean soup has incredible flavour and is the perfect base for your favourite taco toppings.

  • Total time 35 minutes
  • Portion size 4 servings



In large pot, heat oil over medium heat; cook onion, garlic and jalapeño pepper until softened, 5 to 6 minutes. Add chili powder, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, scraping bottom of pot. Add beans; bring to boil. Reduce heat to medium-low; cook until vegetables and beans are tender, about 20 minutes. 

Using immersion blender, purée soup until almost smooth with some whole beans remaining. 

Test Kitchen Tip: Sprinkle with chopped avocado, sliced jalapeño pepper, shredded cheddar cheese, cilantro leaves or broken tortilla chips.

Nutritional facts PER SERVING: about

  • Fibre 13 g
  • Sodium 580 mg
  • Sugars 5 g
  • Protein 16 g
  • Calories 292
  • Total fat 5 g
  • Potassium 755 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 49 g


  • Iron 32
  • Folate 156
  • Calcium 7
  • Vitamin A 5
  • Vitamin C 8
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Mexican Black Bean Soup