Quick and Easy Vegan Mexican Black Bean Corn Soup

by on January 6, 2014


Quick and Easy Vegan Mexican Black Bean Corn Soup

 

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

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.

{ 8 comments… read them below or add one }

1 Carole November 7, 2014 at 8:00 PM

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. :-)

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2 Judy October 13, 2014 at 1:21 PM

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.

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3 Heather January 12, 2014 at 12:01 PM

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 :)

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4 Veronica Grace January 12, 2014 at 12:20 PM

Awesome I’m so glad that you like it

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5 Beverley Dibble January 8, 2014 at 12:04 AM

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.

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6 Veronica Grace January 8, 2014 at 12:22 PM

Glad you enjoyed it :)

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7 Wendy January 7, 2014 at 11:21 AM

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.

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8 Jacqui January 7, 2014 at 9:25 AM

I think I have all the ingredients on hand. This will be dinner! Thanks, Veronica.

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