Vegan Mexico: Tomato Black Bean Soup recipe (GIVEAWAY)

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Standard / by / November 21, 2016 / 24 Comments

Chef Jason Wyrick is back with another terrific cookbook: Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas.

Vegan Mexico by Jason Wyrick

The first cookbook of vegan regional Mexican recipes.

The author of the best-selling Vegan Tacos explores the magic of Mexico’s regional cooking. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen.

Jason’s delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:

  • Oaxacan Black Beans
  • Blue Corn Mushrooms Bocoles
  • Four Chile Noodle Soup
  • Classic Sweet Corn Tamales
  • Old-Style Street Enchiladas
  • Sonoran Machaca Burritos
  • Sweet Potato Pastelitos
  • Tres Leches Cake

A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.

Released November 1, you can now grab a copy of Vegan Mexico on Amazon and wherever books are sold. And you get Jason’s recipe for Tomato Black Bean Soup right here!

Tomato Black Bean Soup recipe | Vegan Mexico by Jason Wyrick

Tomato Black Bean Soup

Sopa Tarasca

Makes 6 servings

This soup, named after the Tarascos people of Michoacán, is a soulful blend of black beans, onions, garlic, tomatoes, and chiles. Like many of the best Mexican soups, it’s comfort food that can easily be upgraded with a variety of garnishes. If you want to kick up the heat, add a small handful of chiles de árbol to the mix. (from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.)

Soup:

3 Roma tomatoes, coarsely chopped

1 ancho chile, stemmed and seeded

1 1/2 cups water

3 cloves garlic

1/2 medium white onion, coarsely chopped

1 to 2 tablespoons corn oil

4 cups cooked black beans, puréed

2 1/2 cups vegetable broth

1 teaspoon salt

Garnishes:

Fried ancho chile strips

Tortilla chips or strips

Chopped ripe Hass avocado

Vegan sour cream, whipped vigorously

In a 3-quart pot, combine the tomatoes, ancho, and water and simmer over medium heat for about 10 minutes. Transfer the tomatoes, ancho, and water to a blender and wipe out the pot. Add the garlic and onion the blender and purée until smooth. (Press the purée through a strainer if you want it completely smooth.)

Add the oil to the pot and heat it over medium-high heat. Add the purée and cook for about 5 minutes, slowly stirring. Reduce the heat to medium and add the puréed beans, vegetable broth, and salt. Simmer the soup for 10 minutes. Add liquid if necessary to ensure the soup is creamy but not incredibly thick. Serve with any or all of the garnishes.

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24 thoughts on “Vegan Mexico: Tomato Black Bean Soup recipe (GIVEAWAY)”

  2. Oh my favorite vegan Mexican food has to be either street tacos or enchiladas. YUMMMM!
    Jennifer – Keys4education

  4. Delicious! It’s pretty much impossible to pick one favorite Mexican dish, but I do adore a good tamale…

  5. My fave Mexican foods tend to be “New Mexican” influenced because my boyfriend was born and raised there and he’s pretty talented in cooking his favorites!

  13. Growing up Mexican vegan Mexican food was never a thing 🙁 but as I grew older I really like a tofu crumle enchilada

  18. Enchiladas and Chili Rellenos are my favorites, but I love most any Mexican food so I would love to have this cookbook!

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