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+ servings
sopa de frijol y tomate

Black bean tomato soup

This black bean tomato soup is perfect when you crave a nutritious filling soup or when you're in the mood for a quick and easy to make dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Mexican vegan
Servings 6 people


  • 4 corn tortillas cut into strips
  • Pinch of salt
  • 1 teaspoon of oil or spray oil
  • 4 small tomatoes
  • 1/4 small onion
  • 1 clove of garlic
  • 3 cups of black beans or two cans beans and liquid
  • 1 tsp of salt
  • 1/4 tsp of oregano
  • 1/4 tsp of mint or spearmint
  • 1 sliced avocado
  • cashew cream or plain yogurt
  • 1 dry ancho Chile thinly sliced


Backed tortilla chips

  • Preheat oven to 350 degrees
  • Cut the tortillas into strips, brush or spray a little oil to coat them. Put some salt on them and put them in the oven for 10- 15 minutes or until golden brown.
  • Take them out of the oven and put aside until you are ready to use them.

Black bean soup

  • Put a big pot on the stove and pour a tbsp of water in. Put the tomatoes and onion in the pan until they look well roasted throughout. It will take about 5 to 7 min on each side. Put in the garlic when the tomatoes are almost ready.
  • Put in the beans and let it simmer until it boils for about 10 min. Blend everything very well and return to the pot. Add in the oregano and peppermint and the salt. Adjust the seasoning if needed.
  • If the soup is too thick put in a 1/4 cup of water or vegetable broth, mix in taste and repeat if necessary.
  • Put the soup in a bowl and garnish with tortilla chips, pieces of avocado, cashew cream and ancho chile.



You can use pre-made tortilla chips. You can use ancho chile or a little serrano pepper or add no spicy ingredients.
Keyword mexican black bean vegan soup


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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