This Tomato Black Bean Soup from Vegan Mexico by Jason Wyrick is a soulful blend of black beans, onions, garlic, tomatoes, and chiles. Like many of the best Mexican soups, it’s comfort food that can easily be upgraded with a variety of garnishes. If you want to kick up the heat, add a small handful of chiles de árbol to the mix.
Tomato Black Bean Soup
Sopa Tarasca
Makes 6 servings
Soup:
- 3 Roma tomatoes, coarsely chopped
- 1 ancho chile, stemmed and seeded
- 1 1/2 cups water
- 3 cloves garlic
- 1/2 medium white onion, coarsely chopped
- 1 to 2 tablespoons corn oil
- 4 cups cooked black beans, puréed
- 2 1/2 cups vegetable broth
- 1 teaspoon salt
Garnishes:
- Fried ancho chile strips
- Tortilla chips or strips
- Chopped ripe Hass avocado
- Vegan sour cream, whipped vigorously
Preparation:
In a 3-quart pot, combine the tomatoes, ancho, and water and simmer over medium heat for about 10 minutes. Transfer the tomatoes, ancho, and water to a blender and wipe out the pot. Add the garlic and onion the blender and purée until smooth. (Press the purée through a strainer if you want it completely smooth.)
Add the oil to the pot and heat it over medium-high heat. Add the purée and cook for about 5 minutes, slowly stirring. Reduce the heat to medium and add the puréed beans, vegetable broth, and salt. Simmer the soup for 10 minutes. Add liquid if necessary to ensure the soup is creamy but not incredibly thick. Serve with any or all of the garnishes.
Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.
Printable Tomato Black Bean Soup recipe:
- 3 Roma tomatoes, coarsely chopped
- 1 ancho chile, stemmed and seeded
- 1½ cups water
- 3 cloves garlic
- ½ medium white onion, coarsely chopped
- 1 to 2 tablespoons corn oil
- 4 cups cooked black beans, puréed
- 2½ cups vegetable broth
- 1 teaspoon salt
- Fried ancho chile strips
- Tortilla chips or strips
- Chopped ripe Hass avocado
- Vegan sour cream, whipped vigorously
- In a 3-quart pot, combine the tomatoes, ancho, and water and simmer over medium heat for about 10 minutes. Transfer the tomatoes, ancho, and water to a blender and wipe out the pot. Add the garlic and onion the blender and purée until smooth. (Press the purée through a strainer if you want it completely smooth.)
- Add the oil to the pot and heat it over medium-high heat. Add the purée and cook for about 5 minutes, slowly stirring. Reduce the heat to medium and add the puréed beans, vegetable broth, and salt. Simmer the soup for 10 minutes. Add liquid if necessary to ensure the soup is creamy but not incredibly thick. Serve with any or all of the garnishes.
