This vegan black bean tortilla soup makes for a great quick and effortless weeknight dinner or easy meal prep recipe for a busy week! Made with black beans, sweet corn, bell peppers, salsa, and spices. This soup is hearty and so delicious!
As soon as the temperatures drop below 50 degrees in MN, it’s officially soup season! I love soup for so many reasons. It’s so easy to make and is a great meal to throw together ahead of time and just reheat when you’re ready to enjoy it. Soup is a delicious way to sneak in lots of vegetables, not to mention, one of the best ways to use up vegetables that are about to go bad. And lastly, soup is a great crowd pleaser dish. Pair it with a salad and hearty bread and you have a perfectly balanced, tasty meal!
This Vegan Black Bean Tortilla Soup is by far, the easiest soup you’ll ever make. It requires minimal chopping and is pretty hands on.
The secret to any good soup is letting the onion and garlic sautee for at least 10 minutes. You want them to be nice and caramelized. This is where a lot of the flavor comes from, so don’t rush this step!
Once your onion and garlic are caramelized, add the diced bell pepper, spices, black beans, corn, vegetable stock, and let it simmer for 35 minutes (or longer).
I love serving with sliced avocado, a pinch of fresh cilantro, and tortilla chips. This soup is hearty, flavorful, delicious and a crowd-pleaser.
I had the opportunity to make this soup on Twin Cities Live, which was a blast! If you want to catch the segment, click the video below.
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Vegan Black Bean Tortilla Soup
Ingredients
Soup
- 1 Tbs Avocado or Coconut Oil
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 1 Red Bell Pepper diced
- 2 tsp Cumin
- 1 tsp Chili Powder
- ½ tsp Salt
- 1 ½ cups Chunky Salsa
- 4 cups Vegetable Broth
- 2 cans Black Beans drained and rinsed
- 16 oz Frozen Whole Kernel Corn
For Serving
- Fresh Cilantro chopped
- Fresh Lime Juice
- Ripe Avocado sliced
- Tortilla Chips I like Siete brand!
Instructions
- Heat a large pot over medium heat. Add oil, garlic, onion, and bell pepper. Cook for 10 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
- Add cumin, chili powder, and salt. Stir to coat. Then add salsa and vegetable stock. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Once it’s boiling, add black beans and corn and stir to combine. Reduce heat to low and simmer, covered, for 35 minutes, stirring occasionally.
- Serve with sliced avocado, fresh cilantro, and tortilla chips.
- Store in an airtight container in the refrigerator for 5-6 days or in the freezer for 1 month.
Absolutely delicious! My family loved it 🙂 Definitely making again.