Black Bean Mexican Soup

I miss my country so much. Specially the food, so when I feel home sick and far I treat my self and my loved ones with a vegan version of my favourite Mexican dishes. My vegan version of black bean soup can be eaten cold or hot and it is perfect for a nice quiet lunch in the gardens.



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For the soup:

  • 500g black beans soacked overnight
  • 1/2tsp salt
  • 2 cubes of vegetable broth
  • 1/2 can of chiles chipotles de la Costeña (buy in a mexican store)
  • 2 cloves of garlic
  • 1 medium onion
  • 4oo ml of soy cream
  • olive oil
  • pepper and salt to taste
  • Epazote if you have, if not, that is ok too! add a teaspoon of dried oregano


For the garnish (optinal but ymmm):

  • 1 avocado
  • 110g of vegan motzarella
  • a drizzel of oil
  • 3 fried tortillas de maiz

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Let the beans soak over night.

On a pressure cooker put some olive oil. Chope roughtly the onion and saute for 5 mins, then chope garlic and saute it, once the onion is golden and soft add the beans along with 2 cups of water, the chili, the cubes and the herbs.

Let it cook for at least 1 hour or two. Afer let it cool a little bit add the soy cream and put all in a blender. Blend until smooth and creamy. Taste and add salt and pepper as neded.

Serve hot on a bowl and the avocado, cheese and tortillas on top.

Enjoy with tequila or a mexican beer





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