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All recipes are deliciously vegan.

Mexican Black Bean Soup with Tomato Salsa

gluten free
wheat free
2 spoon difficulty rating

40 minutes

Serves: 4

Mexican Black Bean Soup with Tomato Salsa

A hearty, gently spiced soup. If you can't get hold of tinned black beans, use pinto or kidney beans. 

Try one of our lovely dairy-free sour cream recipes with this too - each is elsewhere on the site and only takes a minute! 

Cashew Cream (plain or soured) 
Tofu Sour Cream 



  • Low calorie oil spray OR 1 tbsp plain oil
  • 1 onion, chopped
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 garlic clove, chopped
  • ½ tsp cumin seeds
  • ½ tsp ground coriander
  • 1 tsp dried oregano
  • 1.5L/6-6¼ cups hot vegan stock
  • 2 sprigs parsley
  • 1 bay leaf
  • 2 tins of black beans, rinsed and drained
  • ½ a lemon
  • Salt and freshly ground black pepper

Tomato Salsa

  • 4 tomatoes, chopped
  • 4 spring onions, thinly sliced
  • Small bunch fresh coriander, chopped
  • Juice of ½ a lime


1. Heat a soup pan and add 2 squirts of oil spray or the oil. Gently fry the onion until soft then add the carrot, celery and garlic. Add cumin, ground coriander and oregano and cook in for a minute or two, stirring continuously.

2. Blend the other half of the beans and return to the pan. If very thick, add a little water to get to consistency you like.

3. Add half the black beans and cook for another 5 minutes. Remove and discard parsley stems and bay leaf.

4. Add the stock, parsley and bay leaf and cook for a further 20 minutes.

5. Meanwhile, make salsa by mixing together all ingredients. Season and put into a small bowl. You can also make the vegan sour cream now if you wish - see above. 

6. Reheat gently, add lemon juice and season with salt and freshly ground black pepper. Ladle soup into bowls and let people spoon salsa and vegan sour cream on top of the soup themselves.

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