This authentic Mexican black bean soup is light on the wallet, big on taste, great for meal prep, and high in both protein and fiber.
Find out for yourself exactly why we keep making this soup over and over!
As you might be able to tell from our Broke Bank name, we love recipes that are cheap, easy to make, and great for meal prep.
Fool proof, you might say.
This black bean soup ticks all those boxes perfectly. And, the incredible taste achieved from just 10 ingredients is going to leave you puzzled.
It's creamy, spicy, and comes together in less than 30 minutes.
For those of you wanting to consume less meat, beans and legumes are a perfect way to replace your protein requirements.
The reason we love beans so much is their fiber content. Why? Fiber is a complex carb, which means it digests slowly and keeps you full for longer.
This can help with weight loss.
Did you know only 5% of the American population hits their daily fiber goal? People, it's a good thing to poop on the regular!
We have designed this recipe to be authentically Mexican in order to stay true to its roots. You'll really be able to get a taste for this country's cuisine in all the amazing flavors.
This meal is vegan, gluten-free, and can easily be made without oil.
You probably have more than half of these ingredients in your house already, so let's do this!
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Taste: this type of bean is soft, creamy, and slightly sweet. Black beans aren't overpowering and take on the flavor of this dish extremely well.
Health: well known for their high protein and fiber content, it's no wonder black beans are eaten in abundance amongst vegans and vegetarians. In just one cup there are 15 grams of protein and fiber!
Taste: a staple in Mexican cuisine, Mexican oregano has a an earthy flavor with citrus undertones. The taste is quite a bit different from oregano most North Americans are accustomed to.
Fun fact: Mexican oregano is from a completely different plant family than the oregano you're familiar with. Marjoram is the closest replacement of this spice if you can't find it.
Taste: tomatoes have a sweet, acidic, and umami flavor. They're perfect on their own or in soups like this one! Cooking tomatoes also intensifies the "tomato" flavor.
Health: not only are they a great source of vitamin C, folate, and vitamin K, but Roma tomatoes contain an antioxidant, called lycopene. This nutrient has been linked to a reduced risk of heart disease. Pretty amazing stuff!
Taste: roughly 5x hotter than a jalapeño, serrano peppers have a very bright, fresh flavor. To reduce the heat level, remember to de-seed your chilies.
Fun fact: originating in the mountainous Mexican states of Puebla and Hidalgo, serrano peppers get their name from the mountains (sierras) of this region.
To begin, you'll need to heat a little olive oil in a large frying pan or stockpot over medium. Once warm, add in the diced onion and cook for a few minutes to soften them up. Then, add in your garlic, serrano chili, and bell pepper.
Next up: tomatoes and seasonings. Add both in and cook for a little bit longer. Your kitchen should be smelling preeetty good right about now.
Add in the cooked beans and water, then simmer your soup to meld the flavors together!
When the soup is almost done, remove a few ladles full and blend until it's smooth and creamy (see above). Add that back to the pot and cook everything together for a couple more minutes (you're so close).
Serve this black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, and cilantro for an absolutely delicious and healthy meal.
Fridge: you can keep this black bean soup in the fridge for up to 5 days.
Freezer: this soup freezes extremely well, lasting around 3 months in an airtight container, freezer-safe bag, or mason jar. Let the soup freeze before screwing on the lid. Ensure you leave room at the top of your container for the soup to expand, or lay it flat and remove the air if you use a bag.
Meal prep: this is the ultimate meal for busy households. Make a huge batch and freeze it in single portions. We use good quality storage containers to portion out our meals. That way, you have no excuses to spend your money on last minute snacks.
Reheating: let the soup thaw in your fridge over night. Then, reheat it over low-medium on the stove or microwave in 30-second bursts. You can also thaw this in a warm water bath if you're in a hurry!
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Lighten up on the toppings
- Buy your beans in bulk and cook from dry
- Grow your own herb garden
- Skip the bell pepper
- Double or triple this recipe and freeze it for when you need something in a pinch
🍴 Tasting notes
We love how simple and delicious this black bean soup is, and you will too! It's:
If you try this recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Mexican Black Bean Soup
- Chef knife
- Cutting board
- 1 tbsp olive oil ($0.11)
- 1 medium white onion, diced ($0.17)
- 1 serrano chili, de-seeded and minced ($0.02)
- ½ red bell pepper, diced ($0.32)
- 4 cloves garlic, minced ($0.16)
- 2 cups Roma tomatoes, diced ($0.56)
- ½ tsp cumin ($0.01)
- 1 tsp Mexican oregano ($0.03)
- Salt & pepper to taste ($0.02)
- 4 cups cooked black beans ($0.64)
- 2 cups water ($0.00)
- Vegan mozzarella shreds
- Avocado slices
- Chopped cilantro
- Lime wedges
- Tortilla strips
- To begin, heat the olive oil in a stockpot or large frying pan over medium. Once warm, add in the diced onion and cook for 2-3 minutes, or until it's starting to look transparent. Then, add in the garlic, serrano chili, and bell pepper, and cook for 2-3 minutes longer.
- Next, stir in the chopped tomatoes, cumin, oregano, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally.
- Then, add in the cooked beans and water and bring the soup to a low boil. Once boiling, reduce the heat to low-medium and simmer gently for about 10-12 more minutes.
- After about 8 minutes of simmering, transfer roughly ⅓ of the soup to a blender and mix on high until smooth. Once blended, add it back to the pot and simmer for a final few minutes.
- Serve this black bean soup immediately with a garnish of vegan mozzarella, avocado slices, tortilla chips, and cilantro.
- For a less spicy version, try replacing the serrano chili with jalapeño. For an even spicier version, leave the seeds in.
- If you use canned beans in this recipe, make sure to use less salt in your seasonings. We definitely recommend cooking your beans from dry in a pressure cooker.
- Optional ingredients are not reflected in the price or calories of our recipes.
- Nutritional information is a rough estimate.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
- Recipe inspired by the many versions of this soup we've had the privilege of trying.
♻️ Similar recipes
For more Mexican flavor, check out our:
- Guacamole and tortilla chips if you want an authentic Mexican snack.
- Homemade salsa fresca for a quick, fresh, and easy appy before your next meal.
- Coconut crusted cauliflower tacos for a meatless dish with tropical flavors.
- Sweet potato and bean enchiladas if you want to fill your belly with a mix of sweet and spicy flavors.
We recommend using black beans because of their distinct taste and texture. You are obviously able to use other beans, but the flavor will stray from the intention of this recipe.
You can use any spicy peppers you'd like depending how what heat level you're after. Try jalapeños or poblano peppers for a milder taste.
No, you definitely do not have to blend this soup. However, we find it helps thicken the broth and make it creamy.