Name: Vegan Ayocote Morado Soup with Lime and Charred Vegetables
Prep time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup dried ayocote morado beans (or 2 1/2 cups cooked); 1 large yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 1 medium red bell pepper, diced; 3 cloves garlic, minced; 1 medium poblano pepper, charred, peeled, and diced; 1 large tomato, diced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp ground coriander; 1 bay leaf; 1 tbsp olive oil; 6 cups vegetable broth (low sodium preferred); 1 tsp salt, plus more to taste; 1/2 tsp black pepper; 1 tbsp lime juice (plus extra wedges for serving); 2 tbsp chopped fresh cilantro, plus more for garnish; 1 small avocado, diced (for garnish, optional); Pickled red onion, for garnish (optional)

Vegan Ayocote Morado Soup with Lime and Charred Vegetables

TenderBanana4064

This Vegan Ayocote Morado Soup is a nourishing ode to classic Mexican flavors, starring the gorgeous purple ayocote beans. The soup builds layers of flavor by sautéing aromatic vegetables, using charred poblano for a gentle smoky note, and finishing with bright lime and fresh cilantro. Toppings like creamy avocado and tangy pickled onion add beautiful contrast, both in flavor and color, making this soup perfect for a sunny California evening or a cozy, foggy night. Serve with warm tortillas or crusty bread for a satisfying meal.

Ingredients

Instructions

If using dried beans, rinse and soak overnight in plenty of water. Drain, then simmer in fresh water until tender (about 60-90 minutes). Drain and set aside. (Skip if using cooked beans.)
Char the poblano pepper directly over a gas flame or under a broiler until blackened all over. Place in a bowl, cover, and let steam for 5 minutes. Peel, remove seeds, and dice.
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until softened and starting to caramelize.
Add garlic, cumin, smoked paprika, and coriander to the pot. Sauté 1 minute until fragrant.
Stir in the tomato and charred poblano. Cook for 2-3 minutes until the tomato softens.
Add cooked ayocote morado beans, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, letting flavors meld.
Remove and discard the bay leaf. Stir in lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
Ladle soup into bowls. Top with avocado, extra cilantro, pickled red onion, and lime wedges for squeezing.