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!

Vegan Black Bean Tortilla Soup | Living Well With Nic

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!

Black Bean Tortilla Soup | Living Well With Nic

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!

Vegan Black Bean Soup | Living Well With Nic

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.

If you try this recipe, leave a comment below! Ready for more? Subscribe to my newsletter for recipes sent straight to your inbox or follow along on Instagram!

Vegan Black Bean Tortilla Soup | Living Well With Nic

Vegan Black Bean Tortilla Soup

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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6

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.

Notes

This soup is even better the second day!
Recipe inspired from Minimalist Baker’s Black Bean Tortilla Soup
Keyword Soup, vegan, vegan soup, vegetarian soup

1 Comment

  1. Emma November 20, 2020 at 5:35 pm

    5 stars
    Absolutely delicious! My family loved it 🙂 Definitely making again.

    Reply

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