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!
1tablespoonof neutral oil (vegetable, canola, etc.), or ¼ cup of water
1small yellow or red oniondiced
1smallred or green bell pepperdiced
3garlic clovesdiced
7cupsof water
2 to 3cubesvegetable 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 tablespoonof ground cumin
½ cupof vegan cheddar shreds (optional)
1large 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.