Mexican Bean Soup - with Guacamole and Lime salsa - Vegan recipe

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + seasoning

Homemade broth can be lower in sodium and more flavorful.

black beans

🥗Healthier: canned black beans

💰Cheaper: dried black beans

Dried beans are more economical and can be cooked to taste.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can add a similar texture, while cabbage is often cheaper.

lime juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lime juice

Bottled lime juice is convenient and often less expensive.

Rinse and soak the black beans overnight in water.

Drain and rinse the soaked black beans, then place them in a large pot.

Add fresh water to cover the beans and bring to a boil over high heat.

Reduce heat to low and simmer until beans are tender, about 1-1.5 hours.

In a separate skillet, heat olive oil over medium heat and sauté chopped red onion until translucent, about 5 minutes.

Add minced garlic, diced red bell pepper, chili pepper, and tomatoes to the skillet; cook for 5-7 minutes until softened.

Stir in tex mex spices and coriander; cook for 1-2 minutes until fragrant.

Transfer the sautéed vegetables to the pot with the beans.

Pour in vegetable stock and bring the mixture to a simmer.

Add salt and pepper to taste and simmer for an additional 20-30 minutes.

Stir in lime juice just before serving.

Adjust seasoning as needed and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary