Vegan Mexican Noodle Soup (With Black Beans And Corn)
Course: Dinner, Lunch, Side Dish, Starter
Cuisine: Mexican
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4
Calories: 415kcal
Author: Jacq
An incredibly simple soup with humble ingredients but big flavours. Great as part of a Mexican themed dinner as a starter or side dish. Although filling and satisfying enough for a main meal especially with a wedge of your favourite crusty bread and toppings such as diced avocado, dollop of salsa, and a few tortilla chips. So tasty.
1canblack beans400g/15 oz can, drained or 240g/1 ½ cups cooked.
2teaspoonsoreganouse Mexican oregano if available *more info within the recipe notes*
1.5litresvegan stockboiling or hot, use a vegan chicken flavour if available
Garnish
8gramscorianderchopped, use more if liked
1wholelimequartered, or lemon
Instructions
Heat the olive oil in a non-stick pan over a medium-high heat. Once hot lower to medium and add the dry pasta.
Stir and toast for 5-6 minutes until pasta is lightly golden brown. Immediately remove the pasta from the pan into a soup pan as the pasta will continue to brown within the residual heat.
Mix through the black beans, sweet corn, diced garlic, dried oregano, and onion powder with the toasted noodles. (If using the same pan as the noodles were toasted in, remove the pan from the heat while the rest of the ingredients are added).
Pour in the tomato passata and boiling vegan stock. Sprinkle in some salt and pepper. Give everything a good mix.
Bring to a simmer, lower the heat, and cook for 15 minutes.
Stir occasionally to check that its not sticking to the pan.
If you'd prefer a thinner soup add more vegan stock, I prefer the soup to be quite thick.
Check seasoning and add salt and pepper to taste.
Serve garnished with chopped coriander and a lime wedge.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers will remain fresh in the fridge, covered, for up to 3 days. Or frozen for up to 4-6 months.
Leftovers will become very thick so will likely need loosening up with some more stock or passata before reheating. Reheat in a saucepan by bringing to a simmer and heating through for 3-5 minutes until piping hot.
Leftovers will be very thick and similar to canned spaghetti in tomato sauce. I like to reheat with just a small amount of water added, so that the noodles are still quite thick, and serving over a slice of toasted bread. For a homemade spaghetti and toast lunch.
Or serve thick leftovers as a side in-place of a can of spaghetti in tomato sauce.