Best 3 Vegan Mexican Black Bean And Cabbage Soup Recipes

In today's fast-paced world, people are looking for quick and easy meals that are also healthy and delicious. Vegan Mexican Black Bean and Cabbage Soup is the perfect solution for those seeking a nutritious and flavorful dish. This soup is packed with fiber, protein, and essential vitamins and minerals, making it a great option for those following a vegan or vegetarian diet. It is also a great way to use up leftover black beans and cabbage, making it an economical and sustainable choice. With its vibrant flavors and hearty ingredients, Vegan Mexican Black Bean and Cabbage Soup is sure to become a favorite among vegans and non-vegans alike.

Here are our top 3 tried and tested recipes!

VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP

Vegan Mexican Black Bean and Cabbage Soup image

I love the combination of cabbage and black beans. My toddler will eat any kind of bean, so this is a great way to sneak in protein and colorful veggies! Feel free to vary the vegetable combination based on what you like, or have on hand. This is a great soup for meatless Mondays. Serve topped with shredded cheddar, and warmed corn tortillas.

Provided by KosherFoodie

Categories Stew

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 large onion, chopped small
2 large carrots, peeled and sliced into thin half moons
3 stalks celery, chopped small
2 potatoes, peeled and chopped small
4 garlic cloves, minced
1/2 large red pepper, cored, seeded, and chopped small
1 (15 ounce) can chopped tomatoes, undrained or 3 tomatoes, chopped
3 cups green cabbage, shredded
2 (15 ounce) cans black beans, undrained
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried cilantro or 1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (to taste)
1/2 teaspoon paprika
1 dash cinnamon
1 dash dried thyme
5 -6 cups water

Steps:

Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

VEGAN COCOA-BLACK BEAN SOUP

Vegan Cocoa-Black Bean Soup image

A delicious variation on a traditional legume, this vegan soup is silky-smooth, rich, and in the best way surprising-chili spices blend with dark cocoa flavor to make a soup that'll warm up the coldest winter kitchen. Feel free to add more or less spices to taste!

Provided by fiddleronthekitchenroof

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 10h

Yield 8

Number Of Ingredients 16

Ingredients

2 cups dried black beans
8 cups water, or more as needed
1 large bell pepper, chopped
3 tablespoons olive oil, divided
1 ½ medium onions, chopped
4 cloves garlic, pressed
2 teaspoons red pepper flakes
4 ½ tablespoons dark cocoa powder
2 tablespoons white sugar
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon ground paprika
2 large bay leaves
salt and ground black pepper to taste
1 tablespoon red wine vinegar

Steps:

Place black beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
Drain the soaked beans and rinse. Transfer to a soup pot and add 4 cups water or enough to cover; bring to a boil. Reduce heat to low, cover, and simmer until tender, 45 minutes to 1 hour, adding bell pepper during the last 15 minutes. Check beans occasionally to make sure they are still covered in water; add more if necessary.
Heat 2 tablespoons olive oil in a deep frying pan. Add onions and garlic; saute until translucent, about 5 minutes. Add red pepper flakes and saute for about 3 more minutes. Remove as much bean broth from the soup pot as possible and add it to the frying pan; simmer this mixture until it thickens slightly, about 10 minutes. Add this mixture to the soup pot.
Mix cocoa and sugar together in a small bowl, adding some broth and stirring until smooth. Add this mixture to the soup pot along with 4 cups water, cumin, chili powder, cinnamon, paprika, bay leaves, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until soup thickens, about 30 minutes, adding water if too much of the liquid cooks away.
Remove bay leaves. Puree soup with an immersion blender until smooth. Stir in vinegar and remaining 1 tablespoon olive oil and serve.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 39.6 g, Fat 6.6 g, Fiber 9.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 16.5 mg, Sugar 5.7 g

VEGAN CABBAGE SOUP

Vegan Cabbage Soup image

Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Steps:

In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 4g protein.

Tips: Unleash the Flavors of Black Bean and Cabbage Soup

- Embrace Fresh Ingredients: For optimal flavor, select the freshest vegetables, such as cabbage, bell peppers, and onions. Crisp and vibrant ingredients enhance the soup's overall taste and nutritional value. - Black Beans: Opt for dried black beans for a more pronounced flavor and texture compared to canned beans. Soaking them overnight or for at least 6 hours before cooking ensures they are fully hydrated and tender. - Spice Symphony: Create a harmonious blend of spices by combining cumin, chili powder, smoked paprika, and cayenne pepper. Adjust the quantities based on your desired level of spiciness. - Mirepoix Foundation: Build a flavorful base by sautéing a mixture of diced onions, celery, and carrots (mirepoix) in olive oil until softened. This aromatic foundation elevates the soup's overall taste. - Vegetable Broth: Enhance the soup's depth of flavor by using homemade or store-bought vegetable broth instead of water. The broth adds a rich and savory dimension to the dish. - Simmer and Savor: Allow the soup to simmer gently for at least 30 minutes, allowing the flavors to meld and deepen. This slow cooking process extracts the essence of each ingredient, resulting in a complex and satisfying soup. - Garnish Galore: Elevate the visual appeal and add a burst of freshness with a garnish of chopped cilantro, diced avocado, and a squeeze of lime juice. These vibrant toppings bring a delightful contrast to the hearty soup.

Conclusion: A Nutritious and Flavorful Fusion of Mexican and Vegan Delights

Combining the vibrant flavors of Mexican cuisine with the wholesome goodness of plant-based ingredients, this black bean and cabbage soup is a culinary masterpiece. Its hearty black beans, crisp cabbage, and aromatic blend of spices create a symphony of flavors that tantalize the taste buds. The use of fresh vegetables and homemade or store-bought vegetable broth ensures a nutrient-rich and flavorful soup that caters to vegan and health-conscious individuals. Whether served as a comforting meal on a chilly evening or enjoyed as a light and satisfying lunch, this soup is a testament to the culinary magic that can be created when diverse ingredients and cooking traditions come together.