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Lynds
Aug 1, 20212 min read

Mexican Bean Soup

Dairy free yet creamy! Easily made vegan!


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I felt like soup one day.... and have you ever noticed the hidden dairy in almost every soup out there? If you can't eat dairy like me and regularly read the ingredients, it becomes almost shocking how frequently dairy plays a role. As you know I also like to eat organically whenever possible so I decided my soup craving required some made from scratch magic!




Here was my base because I was using what I had in the house. The chili spice I thought had some consistent flavours to a tortilla soup and chickpeas to cook down and do the work for the creamy base.





I used organic chicken bouillon cubes for the stock base but you can easily use a vegetable stock to make this vegan. I dissolved two cubes in hot water and set aside! But you can also give Kettle and Fire bone broth a try which adds incredible nutrients! Click this link to check out what they have to offer!








I finely diced red pepper and white onion and sautéed them until cooked in some avocado oil.









I then added some vegan butter and melted about 1/2 a cup and once melted arrowroot starch to create a roux.



I them added 4 cups of cashew milk and brought back to a boil to create the creamy base of this soup.




I added in the chili seasoning pack and added some additional cumin... I wanted a super bold flavour so I went heavy with spice in this case but that is up to your own taste... you can always add more spice at the end.




I threw in the two drained cans of chick peas and allowed them to simmer for about 30 minutes. I wanted the chick peas to cook down to be more of a base rather than full beans in the end product. Stir regularly.




After the simmering process, I added a drained can of black beans....



a drained can of corn.....




And.... some chipotle habanero sauce to give this a kick... keep simmering and allow all the flavours to incorporate... you can taste test it at this point and adjust the seasoning to your desired taste.






I topped the soup with vegan cheddar flavoured shreds and fresh chopped cilantro... you could also do a dollop of cashew cream which would taste amazing or add some crushed tortilla chips for some crunch!! As always, if you try any of my recipes please drop me a line to let me know how it worked! Love seeing photos of your successes as well!



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