Mexican Black Bean Soup Recipe | Vegetarian Times Skip to main content

Mexican Black Bean Soup

Our testers were skeptical at first, but this dish turned out to be both filling and refreshing.



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1 lb. plum tomatoes, chopped
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2 ¼ cups canned black beans, rinsed and drained, divided
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1 14.5-oz. can low-sodium vegetable broth
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½ cup plus 1 Tbs. chopped cilantro, divided
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3 Tbs. fresh lime juice, divided
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1 canned chipotle chile
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½ tsp. ground cumin
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1 cup fresh corn (about 1 ear)
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1 avocado, diced
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¼ cup diced red onion
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¼ cup soy sour cream, optional


  1. Purée tomatoes, 1 1/4 cups beans, broth, 1/2 cup cilantro, 2 Tbs. lime juice, chipotle and cumin in blender until smooth. Cover, and chill 2 hours.
  2. Combine remaining beans, cilantro, lime juice, corn, avocado, red onion and cilantro in bowl. Fold half of mixture into soup; cover, and chill 1 hour. Serve garnished with remaining corn mixture.

Nutrition Information: 

9 g
Total Fat: 
7.5 g
Saturated Fat: 
1 g
39 g
0 mg
517 mg
12 g
6 g
Serves 4

Comments on this Recipe

This soup was the hit of our dinner party! We didn't have a chipotle chilie though, so we used 1/8 of a teaspoon of chipotle chilie spice and it worked out fine. I've been asked by our non-vegetarian guests to pass along the recipe. Highly recommended!

This recipe was unfortunately a disappointment. I think it was the flavor of the sauce the chipotle chile came in that ruined the taste of this soup for me. I thought it may have been that it was cold rather than warm, but even after heating it up, I still didn't care for it.

This soup is delicious. I however, did NOT try it cold. I ate it warm and it was amazing.