As an Amazon Associate I earn from qualifying purchases.

This easy vegan Mexican bean soup is warming, comforting, loaded with hearty, nutrient-dense vegetables and beans, and ready in just 40 minutes on the stove (Instant Pot & Crockpot methods included). Dairy-free, gluten-free, vegan, and optionally oil-free!

completed Quick Mexican Bean Soup [Stove + Crockpot]
in a bowl against a light background

 

Easy 40-Minute Vegan Mexican Bean Soup with Toppings

Chilies and other bean-based recipes, like this Mexican bean soup, are some of our favorites: They’re usually inexpensive to make, hearty, and packed with nutrients – and this is no different. With a combination of nutritious vegetables (like bell pepper and corn) and fiber and protein-rich beans, this recipe could be called Mexican bean soup, vegan tortilla soup, and meat-free Southwest soup—oh, and delicious!

By using tinned beans and tomatoes with fresh or frozen inexpensive vegetables, this soup is a quick, low-cost midweek meal ready in just 30 minutes with very little hands-on time required and just one pot. It’s perfect for busy weeknights as a crowd-pleasing, comfort food lunch or dinner to keep you satisfied for hours.

Plus, you can cook it with one of three methods: stove, crockpot, or Instant Pot. With minimal chopping needed, sauté the veggies, throw in the rest of the ingredients, and leave it to simmer, hands off, to allow the flavors to meld with a satisfying depth of flavor. It’s really easy to customize seasoning and spice levels, too, and add your favorite toppings like avocado, tortilla chips, and hot sauce.

Best of all, this delicious vegetarian Southwestern soup tastes even better on day two and is both meal-prep and freezer-friendly, just like our hearty kale & bean soup, barley and bean soup, and vegan black bean chili!

 The Ingredients and Substitutes

This vegan tortilla soup is made with simple, inexpensive, pantry-staple, good-for-you ingredients that pack a flavorful punch.

ingredients for Quick Mexican Bean Soup [Stove + Crockpot] measured out against a white background
  • Beans: We used a combination of canned (regular or low-sodium) black beans and cannellini beans, but other beans will work, too, like pinto beans, kidney beans, etc.
  • Aromatics: You’ll need garlic and red or yellow onion for this aromatic Southwestern soup.
  • Vegetables: For extra texture, flavor, and color, we love to use:
    • Bell pepper (green, orange, or red bell pepper)
    • Corn (canned or frozen)
  • Cumin: This will add a savory, earthy flavor.
  • Tomatoes: Use a can of crushed or diced tomatoes (juices included). Fire-roasted tomatoes work best.
  • Vegetable broth: We use vegetable bouillon cubes with water, but you can use any high-quality vegetable broth (regular or reduced sodium). Adjust any added salt accordingly.
  • Vegan shredded cheese: Like a sharp vegan cheddar. Nutritional yeast will also work for a subtle nutty, ‘cheesy’, umami flavor.
  • Oil: Use any neutral cooking oil, like vegetable, canola, etc. For oil-free tomato bean soup, use a large splash (about ¼ cup) of water/broth instead.

You can also add all your favorite toppings for this Mexican black bean soup, like vegan shredded cheese, diced avocado, hot sauce, and tortilla chips/strips.

The Add-ins and Variations:

  • Other vegetables: For even more nutrients, color, flavor, and texture, try adding
    • CarrotsCelerySweet potato (½-inch pieces. Requires a longer cook time, though)
    • Zucchini
  • Mock meat: Like shredded jackfruit or vegan mince.
  • Other herbs/Spices: Play up the smoky, spicy, earthy flavors with:
    • Smoked paprika
    • Salt
    • Dried oregano
    • Chili powder, ancho chili, cayenne powder, or red pepper flakes
    • Bay leaves (1-2 leaves, discarded before serving)

Alternatively, you could use taco seasoning.

  • Grains: Add ½ cup of cooked rice or quinoa for an even heartier vegetarian Southwestern soup.
  • Vegan cream cheese: For creamy southwestern vegetable soup. Add to taste.
  • Chilies: Fresh (de-seeded) or a can of diced green chilies for flavor and heat.
  • Chipotle in adobo sauce: Start with a teaspoon, and increase to taste for a smoky, spicy bean soup.
  • Sugar: A pinch of sugar balances the flavors if the tomatoes are very acidic.
  • Lemon/Lime juice: Squeeze a little lime juice into the Southwest soup recipe before serving to add brightness, depth, and take it to the next level!

How to Make Mexican Bean Soup

  • 1) First, prepare the vegetables by finely chopping the onion and bell pepper (seeds and top removed) and mincing the garlic. Also, drain and rinse the canned beans and corn.
chopped veggies measured out in individual bowls
  • 2) Then, heat the oil (or ¼ cup water/broth) in a large pot or Dutch oven over medium heat. Once hot, add the onion, bell pepper, and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
  • 3) Add the vegetable broth, beans, tomatoes, corn, ground cumin, and vegan shredded cheese (if using), and bring the mixture to a boil.
  • 4) Reduce the heat to a simmer and cook until the vegetables are tender (about 10-15 minutes).

Let it simmer even longer for a more developed flavor, adding a little extra water/broth if needed. You can also taste and salt to season.

  • 5) Finally, remove the soup from the heat and optionally garnish it with diced avocado, hot sauce, crushed tortilla chips, and extra shredded vegan cheese.

Slow Cooker Mexican Bean Soup

Making this bean-based vegan tortilla soup in a crockpot is a great set-and-forget meal for busy weekdays.

  1. First, prepare the vegetables.
  2. Then, throw everything into the crock pot, mix thoroughly, and cook over LOW for 4-6 hours or HIGH for 1-2 hours, stirring. Add more broth/water if needed. Then try it and adjust salt/cumin to taste, garnish, and enjoy!

Instant Pot Vegan Southwest Soup

  1. First, prepare the vegetables.
  2. Use the sauté function to cook the onion, bell pepper, and garlic until tender.
  3. Add the remaining ingredients and cook on manual HIGH pressure for 5 minutes.
  4. Carefully set the pressure release valve to the ‘venting’ position to release the remaining steam. Enjoy!

Top Recipe Tips and Notes

  • Cut veggies evenly: So they cook evenly within the black bean corn soup.
  • For a creamier consistency: Use an immersion blender directly in the crockpot or transfer a small amount of the beans and broth to a blender to blend until creamy, then mix it back into the soup.  
  • To adjust the consistency: Add more broth for a thinner, brothier vegan chili soup.
  • Temper the spice/s: For more flavor, add the cumin when sautéing the veg to help temper the spices for a better flavor.
  • To save time: You can use pre-prepared fresh or frozen ingredients, like onion, garlic, bell pepper, corn, etc.
  • Spice to taste: Leave it mild for a child-friendly version or add spicy seasonings or chilies for a delicious Mexican spicy soup.
  • To make crispy tortilla strips: Cut the tortilla into thin strips, drizzle/spray with oil, and bake for 10-12 minutes at 400F/200C.
completed Quick Mexican Bean Soup [Stove + Crockpot] in a bowl against a light background

Topping Ideas

Like chili, this Mexican bean soup is made even better with all your favorite toppings. We like to use avocado, hot sauce, and tortilla chips, but you could also add:

  • Fresh herbs (parsley, cilantro, scallions)
  • Jalapeno slices
  • Grilled corn
  • Fresh salsa, like Pico de Gallo
  • Vegan sour cream or dairy-free yogurt
  • Radish slices
  • Vegan feta cheese
  • Lime wedges

Other Serving Recommendations

Storage Instructions

Allow the Southwest black bean soup to cool, then store the leftovers in an airtight container in the fridge for 3-4 days (it tastes even better on day two!). Alternatively, freeze it for up to 3 months. Then, leave it to thaw in the refrigerator overnight before reheating it.

We like to reheat the soup gently on the stovetop or in the microwave (in 30-second increments, stirring in between) until piping hot. If it’s thickened, add water or vegetable broth.

More Vegan Bean Recipes

You might also enjoy this collection of 59 Ways to Use a Can of Beans.

Photos by Alfonso Revilla

Quick Mexican Bean Soup [Stove + Crockpot]

5 from 47 votes
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4 servings
This easy vegan Mexican bean soup is warming, comforting, loaded with hearty, nutrient-dense vegetables and beans, and ready in just 40 minutes on the stove (Instant Pot & Crockpot methods included). Dairy-free, gluten-free, vegan, and optionally oil-free!

Ingredients 

  • 1 tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water
  • 1 small yellow or red onion diced
  • 1 small red or green bell pepper diced
  • 3 garlic cloves diced
  • 7 cups of water
  • 2 to 3 cubes vegetable bouillon cubes (see method)
  • 1 (15-ounce) can of black beans (or any kind of bean), drained
  • 1 (15-ounce) can of cannellini beans (or any kind of bean), drained
  • 1 (14.5-ounce) can of diced tomatoes, in their juices
  • 1 (15.25-ounce) can of corn kernels, drained
  • ½ tablespoon of ground cumin
  • ½ cup of vegan cheddar shreds (optional)
  • 1 large avocado, diced (optional)
  • Hot sauce (optional)
  • Tortilla chips, for garnish (optional)

Instructions 

  • In a large pot over medium heat, heat the oil (or water). Add the onion, bell pepper and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
  • Add the water and bouillon cubes, beans, diced tomatoes in their juices, corn kernels, ground cumin, and vegan cheddar shreds (if using). Bring to a boil.
  • Boil until the vegetables become tender, about 10 minutes.
  • Remove from heat, serve, and garnish with diced avocado, hot sauce, and tortilla chips (if using).

Notes

  • Cut veggies evenly: So they cook evenly within the black bean corn soup.
  • For a creamier consistency: Use an immersion blender directly in the crockpot or transfer a small amount of the beans and broth to a blender to blend until creamy, then mix it back into the soup.  
  • To adjust the consistency: Add more broth for a thinner, brothier vegan chili soup.

Nutrition

Calories: 517kcalCarbohydrates: 81gProtein: 22gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 630mgPotassium: 1145mgFiber: 23gSugar: 9gVitamin A: 563IUVitamin C: 38mgCalcium: 175mgIron: 7mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Mexican, Southwestern
Method: Stovetop
Diet: Vegan
Keywords: avocado, dairy free soup, easy recipes, easy soup, instant pot soups, mexican inspired, mexican recipes, soup, southwestern soup, tortilla soup, vegan soup, vegetarian soup
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    I have this soup simmering in my crockpot and it smells so good! I can’t wait to serve it tonight for supper.

  2. This soup looks SO hearty, SO cozy and filling. I absolutely love the idea of adding some hot sauce and diced avocado on top.