I am 'over the spoon' for this Mexican black bean soup for so many reasons...but I'll keep it simple in honor of how simple this recipe is.
This easy soup is naturally all those trendy health words (vegan, dairy-free, and gluten-free) and made with WHOLE real foods. No processed foods here.
This is a NO COOK soup!! You can just throw everything in the blender and top it with your favorite Mexican style toppings.
Ingredients for Mexican Black Bean Soup:
- A Blender
- Black Beans
- Salsa of choice
- Cumin
- Vegetable broth
The salsa is what brings a majority of the flavor so choose whatever kind you like (spicy, chipotle, etc.) and feel free to get creative.
I've been using more of a mild pico-de-gallo style but you could get a spicy salsa, mango salsa, fire roasted salsa, really any kind goes!
If you want to sneak in some more veggies you could blend in cauliflower rice, zucchini or spinach for extra nutrients.
Can you substitute black beans?
If you don't have black beans or don't like them, the best substitute for black beans in this recipe would be Pinto Beans. You could also substitute with Kidney Beans but the Pinto Beans would be the best option for this Mexican Flavored recipe!
The topping options for this Mexican Black Bean soup are endless but some of my go-to's are:
- Adding an avocado to black bean soup adds a healthy fat and keeps it more filling!
- Fresh cilantro adds some extra flavor and nutrients.
- Greek yogurt can add an additional protein source!
- Hot sauce will turn up the heat especially if you use a mild salsa.
Do you eat Mexican Black Bean soup hot or cold?
You can actually serve this Mexican Black Bean soup hot or cold! If you are a fan of cold gazpacho soups, this is the perfect summer soup!
If you want to reheat it and serve it hot, add your toppings such as Greek yogurt and avocado after heating.
Over the Spoon for:
- Pantry Staples
- 4 ingredient soup
- Dairy-free and Gluten-free
- Full of protein and fiber
- Vegan
- No Cook Soup
If you're all about simple,1 dish, minimal ingredient and vegan recipes try out this Greek Chickpea Salad, Easy Mexican Beans and Rice (3-ingredients), or Black Bean Curry Soup.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Mexican Black Bean Soup
Equipment
- Blender
Ingredients
- 2 cans black beans
- 1 cup salsa
- 1 ½ tsp cumin
- 1 cup vegetable broth
- salt & pepper to taste
Optional toppings
- avocado
- cilantro
- greek yogurt or sour cream
- shredded cheese
- lime wedge
Instructions
- In a large blender (or in a large bowl if using immersion blender) blend together broth, 1 cup of beans, cumin, and ½ cup of salsa.
- Once blended, add in second can of beans and the rest of the salsa to give the soup more consistency.
- Serve right away if you want it as a cold soup, or heat up a bowl and serve with any toppings!
Chelsea says
This soup is so perfect! It is incredibly easy to make (seriously, less than 10 mins) and soooo tasty! I topped mine with hot sauce and tortillas. Thank you for an awesome, plant protein packed recipe!!