Mexican-Inspired Black Bean Soup

Name: Mexican-Inspired Black Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup / 6 oz yellow onions, in pieces; 3 tbsp / 2 ½ oz tomato paste (no salt added); 2 garlic cloves; 1 tsp chili powder; 1 tsp vegetable stock paste; 2 tsp dried oregano; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp paprika; 1 ½ tbsp / ½ oz extra virgin olive oil; 14 ½ oz canned diced tomatoes, with juices; 2 cans black beans (14.5 oz ea.), rinsed and drained (no salt added); 1 cup / 4 oz frozen sweet corn; 1 cup / 8 oz water; ¼ tsp ground black pepper, to taste; chopped fresh cilantro, to garnish; vegan mozzarella shreds (optional topping)

Black beans and corn make a comforting vegan soup with Mexican-inspired flavors. Bring a bowl and your favorite toppings.

By Cheryl Martinez

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Kitchen notes, swaps & the story

Sauté Onions and Garlic: In a large pot, heat 1 ½ tbsp of extra virgin olive oil over medium heat. Add the chopped yellow onions and cook until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Add Tomato Paste and Spices: Stir in 3 tbsp of tomato paste, 1 tsp chili powder, 1 tsp vegetable stock paste, 2 tsp dried oregano, ½ tsp ground cumin, ½ tsp ground coriander, and ½ tsp paprika. Cook for about 2 minutes, stirring frequently.
Combine Remaining Ingredients: Add the can of diced tomatoes (with juices), the rinsed black beans, frozen sweet corn, and 1 cup of water. Stir well to combine.
Simmer the Soup: Bring the mixture to a simmer. Cook for about 15-20 minutes, allowing the flavors to meld. Season with ¼ tsp ground black pepper, adjusting to taste.
Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. If desired, top with vegan mozzarella shreds before serving.