Tag Archives: salsa

Vegan Black Bean Soup with Elote


Hello beautiful people! The blog has been pretty  MIA for a few months, but I am back and here with a new purpose.

If you know me personally, then you know I love all things food (vegan food of course!). So, that is what I want to focus this blog on! So, watch for new recipes twice a week!

I will be posting on Sundays and Thursdays.

This weeks recipe is an creamy black bean soup topped with elote. Which is a Mexican dish traditionally made with cheeses and creams. The key to a delicious elote without animal products is roasting or grilling the corn. Elote is a great addition to many meals (or just eaten with a spoon), but it gives a amazing creaminess to this oil free black bean soup.

Now to the recipe!


Prep time: 10 mins Cook time: 40 mins

for the soup

  • 2 cups cooked black beans (pressure cooked or canned)
  • 1 large red bell pepper
  • 1 small yellow onion or 1/2 a large onion
  • 2 cloves garlic
  • 1 cup vegetable stock
  • 1 1/2 cups water
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • juice from 1 lime
  • salt to taste

for the elote

  • 3 ears of corn
  • 1 tablespoon coconut or olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • juice from 1/2 a lime
  • 3 tablespoons tofutti vegan sour cream
  • 2 tablespoons nutritional yeast
  • cilantro
  • salt to taste

How to 


  1. Preheat your oven to 400F. In a small bowl mix the oil, spices, salt and lime juice. Clean your ears of corn and placed on a lined baking try. Use a brush to evenly coat the corn with the oil mixture.
  2. Bake for 30 mins, turning once or twice. If the corn begins to dry out cover with foil.
  3. Remove from the oven and let cool slightly. Remove the corn from the ear and stir in the remaining ingredients. Add more salt and lime juice as needed.
  4. This can be eaten warm or cold. Use to top soups, tacos or chips!

Black Bean Soup

  1. Chop all vegetables in to small cubes. Add vegetables and garlic to a warm pan with a splash of water. Let cook for 3-4 minutes until onion is clear.
  2. Add the beans, vegetable stock, 1 cup of water and spices/salt.
  3. Bring to a boil then turn down to a simmer for 30 mins.
  4. Blend with a hand blender or in a standing blender (only fill half fill and cover with a tea towel not your hand)
  5. If the soup is too thick add the remaining water and simmer for a few minutes. Add the lime juice and more salt to taste.
  6. To get a more creamy soup, but this makes it not oil free, I add 2 tablespoons of tofutti sour cream. This is optional, but it takes the soup to the next level
  7. Top with your homemade elote and serve with tortillas or chips!


Hope you enjoy this recipe! It is so simple and filling and most importantly VEGAN <3

Keep eating plants,