I hope you all had a wonderful holiday and happy new year! I cannot believe it’s 2014 now and it’s a new year here at Low Fat Vegan Chef. When the weather is cold and chilly I often like to make quick one pot meals as it’s not only warm and satisfying and makes for fewer dishes for me when all I really want to do is crawl under a blanket. This vegan black bean and corn soup recipe is SIMILAR to the one on my Comfort Soups To Keep You Warm ebook, but it is simpler and thus faster to make. Even if you have NEVER made soup before or feel like you are a novice in the kitchen (or even a terrible cook) I promise you can make this recipe.
I find it imperative to have simple hearty recipes like this on hand when I am low on ingredients or simply pressed for time and can’t make something more complicated from scratch.
Have you ever bought a store bought boxed or canned soup? Maybe now you choose those “organic” and “healthy” looking ones. Now have you ever tried them? I have to say unfortunately I have! While they may LOOK GOOD on the package, what’s inside is often so thin, watery, bland and boring it’s impossible to enjoy. In fact I usually end up tossing half of it because it’s so unappetizing.
My soup recipes are different! They have spices! Depth of flavor! Are heartier! And are actually something you’d want to make again and again. So that’s why I want to share this recipe with you, that even if you don’t have a lot of time, or money or know how to cook from scratch you CAN make something quickly that is infinitely better than what you’ll find at the store and it won’t cost you much to do so.
So check it out:
Quick and Easy Vegan Mexican Black Bean Corn Soup
This delicious soup is ready in no time and is packed full of flavour!
Serves 2
Ingredients:
1 medium onion, diced
4 cloves of garlic, minced
1 14.5 oz. can roasted diced tomatoes (I use Muir Glen Organics)
1 15 oz. can black beans, low sodium or 1 2/3 cup fresh cooked (I use Eden Organics)
1 11 oz. can whole corn (low sodium AND sugar free or 1 cup frozen corn)
2 1/2 cups vegetable broth (low sodium or homemade)
1 tsp roasted cumin
1/4 tsp chipotle chili powder
1 tsp Herbamare or sea salt
2 tsp lime juice (1/2 small lime)
Fresh ground pepper to taste
Fresh cilantro or coriander to garnish
Directions:
1. In a large non stick wok, sauté the onions for 6-7 minutes until soft. Add the garlic and sauté another minute or two. Add a little water if needed to prevent sticking.
2. Add the vegetable broth, canned tomatoes, drained corn and black beans and stir. Add the seasonings except the lime juice and taste test. Adjust seasonings if desired.
3. Bring to a boil and then reduce to medium heat and simmer for 5 minutes.
4. Add lime juice and stir.
5. Garnish with cilantro if desired and serve.
What’s your favorite pairing for plant-based black bean soup?
Are the canned beans supposed to be drained, drained & rinsed, or neither? Thank you
Don’t drain the beans when making black bean soup.
I just made the soup. Fantastic!
I came to this site after losing 50 pounds with Ray Cronise and needed more recipes of this type.
This one was so so so great that I now have to search your site for more goodness.
Thank you so much! I also love the way you made the recipes printable. Perfect!
I absolutely adore this soup… so easy, yet the result tastes far from it. I love that even the exact products you use are included. Thank you!
The best soup ever! Even my husband liked it!
Does anyone have the nutritianal information for this dish? per serving information?
Thanks
I haven’t made this particular soup yet; I’m going to try it tomorrow night. What I love about your cookbooks, though, is that you have made them printable. I am serving a church mission in the Philippines and have become whole foods plant based while here, so I have had to get all my new cookbooks on my android with the Kindle app, usually. None of them are printable, which is really hard in the kitchen! I don’t like taking my electronics into the kitchen with me (remember the filthy pages in Grandma’s cookbook?) So, thank you for giving us print options!
Cheryl – I get your concern about electronics in the kitchen. For printed cookbooks AND digitized recipes on a tablet I use one of those transparent plastic or plexiglass cookbook holders. Holds book or tablet behind clear protective panel. I’ve had mine for years, but I’m sure you can find at any kitchen gadget store or website.
Veronica – Thanks for sharing so much. I don’t have all your e-books yet, but I’m working on it! Trying this recipe soon!
I cannot cook. However, I’ve followed this idiot-proof recipe several times and it has turned out perfect every time. It’s absolutely delicious and SO very QUICK and EASY! That’s my kind of recipe. Try it. It will, no doubt, become a favorite. 🙂
This is truly a great soup. I’m making it again today to welcome in our 1st freeze of the season. First time I was tempted to add more beans but I think the proportion here is good. Simmering it for an hour really brought everything together. I like things very spicy so added lots of chili flavors. 5 stars.
So I just made this soup today….it was incredibly easy and so delicious. Its always discouraging when you buy all kinds of ingredients, make the meal and then you don’t love it or even like it. This soup was so flavorful and simple. I honestly loved it and would have to give it 5 stars!!!! I think this will be a weekly item in our household! Thanks so much for sharing 🙂
Awesome I’m so glad that you like it
I recieved your email this afternoon, made this soup tonight and I just love it! Bursting with flavour. I am going to make up some in advance and freeze it!! Many thanks Vernonica.
Glad you enjoyed it 🙂
I make a soup just like this weekly – and then put it in single serves that I can just grab and go – it’s my favorite – I usually also add celery, carrots and garbanzo beans.
I think I have all the ingredients on hand. This will be dinner! Thanks, Veronica.