Best Vegan Mexican Black Beancorn Soup Recipes

Vegan Mexican Black Bean and Cabbage Soup image

Provided by KosherFoodie

Categories Stew

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 large onion, chopped small
2 large carrots, peeled and sliced into thin half moons
3 stalks celery, chopped small
2 potatoes, peeled and chopped small
4 garlic cloves, minced
1/2 large red pepper, cored, seeded, and chopped small
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped
3 cups green cabbage, shredded
2 (15 ounce) cans black beans, undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (to taste)
1/2 teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

Steps:

Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

Mexican Black Bean and Corn Soup image

Provided by lrkozdron

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large onion, diced
6 garlic cloves, minced
3 stalks celery, diced
2 carrots, diced
5 cups homemade vegetable broth or 5 cups low sodium vegetable broth
4 (15 ounce) cans low-sodium black beans or 7 cups cooked black beans
1 (15 ounce) can salt-free unsweetened sweet whole kernel corn, drained
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
4 teaspoons roasted cumin or 4 teaspoons regular cumin
1 -1 1/2 teaspoon dried chipotle powder
1/2 teaspoon salt (to taste)
1 lime, juice of
1/2 teaspoon black pepper, to taste
1/2 bunch fresh cilantro, chopped to garnish

Steps:

In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
Taste test. Add Herbamare or salt to taste and lime juice.
Serve in bowls and garnish with fresh chopped cilantro.

Nutrition Facts : Calories 524.5, Fat 23.7, SaturatedFat 1.8, Sodium 985.3, Carbohydrate 78.9, Fiber 16.1, Sugar 11.8, Protein 22.9