This is a great soup that really can be made either exactly as written or improvised all around. No one really makes it the same, do they? When we do it we use a combination of pinto and red beans. We used about 4 cups of dry beans that we soaked and cooked and 2 cups canned beans. This seems to work well for texture and thickness but you could use 100% canned beans to speed things up.
If the soup gets too thick, as it will over the course of sitting or when served left over, you can always add a bit more water.


  • 1 cup chopped onion
  • 2/3 chopped carrots
  • 3 cups red and or pinto beans, cooked
  • 5 cups vegetable broth
  • 1 cloved chopped garlic
  • 1 pinch red pepper flakes
  • 2 tsps. cumin powder
  • 1/2 frozen corn
  • 1/4 cup olive oil
  • 1 tsp. hot sauce
  • 1 bag tortilla chips – 8 for while cooking to thicken, the rest for in the bowl serving.
  • salt and pepper
  • 1 cup shredded vegan cheese, regular cheddar cheese if desired
  • 2 T. tomato paste


  1. Saute the onions and hot pepper flakes in the olive oil for 4 minutes to begin to tenderize them.
  2. Add all the other ingredients including 8 tortilla chips (for thickening) and cheese.
  3. Cook 5 minutes, then take 2 cups out and blend in a blender, and put back in. This will help thicken to the right texture.
  4. Cook under medium heat for another 15 minutes.
  5. Put a handful of chips, a bit broken up into serving bowls
  6. Ladle in the soup, and add vegan cheese/cheddar cheese on top

Maybe have a margarita, or a corona? We would!

UPDATE:  a few changes put in on this recipe after making it again this week.  Still tasted so good!

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