Vegan Sopa de Frijoles
Sopa de Frijoles is one of the most beloved and essential dishes in Honduran home cooking, a rich, deeply flavoured soup made with tender black beans, aromatic vegetables, and warm spices. It is enjoyed daily across the country, served as a comforting starter or a hearty main meal. This vegan version keeps all the traditional savoury depth and creamy texture, using only plant‑based ingredients — no meat, dairy, or animal fat — so it tastes just as authentic, satisfying, and true to the classic family recipe.
Shared by clever
Time
40 min
Serves
5
Difficulty
easy
🛒 Ingredients
- 300g dried black beans (soaked overnight) or 2 cans cooked black beans
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 small bell pepper, diced
- 1 tsp ground cumin
- ½ tsp dried oregano
- Pinch of chilli powder or paprika (optional)
- 700–800ml vegetable stock or water
- 2 tbsp neutral cooking oil
- Salt and black pepper to taste
- To serve: Diced avocado, fresh coriander, vegan sour cream or coconut yoghurt, lime wedges
👩🍳 Instructions
- 1
If using dried beans, drain and rinse well. Place in a pot with water, bring to a boil then simmer until fully tender. If using canned beans, drain and rinse thoroughly.
- 2
Heat oil in a large pot over medium heat. Sauté the onion, garlic, and bell pepper until soft and fragrant.
- 3
Add the cumin, oregano, and spices, stirring for 30 seconds to release their aroma.
- 4
Add the cooked beans and pour in the stock or water. Bring to a gentle simmer, then cook for 15–20 minutes to let the flavours blend.
- 5
Mash about half of the beans with a spoon or blend a small portion of the soup to create a thick, creamy consistency while keeping some whole beans for texture.
- 6
Season generously with salt and pepper. Serve hot, topped with fresh avocado, coriander, vegan cream, and a squeeze of lime juice.