Mexican Bean Soup

This delicious Mexican bean soup is so easy to make and absolutely packed with amazing flavors. Made with tons of beans, veggies, spices and features a tasty savory tomato both. It is filling and creamy yet chunky, making it a hearty nutrient-packed meal you can make in under 30 minutes on a busy weeknight. 100% vegan, dairy-free and naturally gluten-free.

Prep Time10

Cook Time15

Total Time25

Course: dinner

Cuisine: American, Mexican inspired

Keyword: healthy, soup, Vegan, vegetarian

Servings:

Calories: 199kcal

Author: Jessica Laroche

Equipment

Immersion blender or regular blender optional

Ingredients

1 yellow or red onion diced
1 red or green pepper diced
3 cloves of garlic crushed
1 tsp dried oregano
1 tsp cumin powder
1 tsp chili powder
½ tsp smoked paprika or regular paprika
2 x 15 oz canned beans such as black, pinto or kidney beans, rinsed and drained
1 cup frozen corn or use fresh in the summer
15 oz canned diced tomatoes regular or fire-roasted
3 cups vegetable broth or enough for desired consistency
4 oz canned mild chiles or spicy for a little heat
½ lime juiced
salt to taste

Instructions

Warm up a large pot with a little oil (or not, can be made oil-free) and then add the onion and red pepper with a pinch of salt. Stir and cook on medium-high heat for 4-5 minutes or until browned and softened.
Add the garlic and spices (chili, cumin, paprika and dried oregano). Stir well and cook for one more minute.
Add the beans, canned chiles, canned tomatoes and corn. Then, pour the broth over and stir well to combine. Cook uncovered for about 10-15 minutes stirring often.
When the soup looks done, then add the lime juice and then, use an immersion blender to blend some of the soup. Make it as thick/creamy or as thin/brothy as you want! Alternatively, you can blend about 1 cup of the soup using a regular blender, and then pour it back to the pot of soup.
Serve while still warm garnished with crushed tortilla chips, green onion and fresh cilantro. Enjoy!

Video

Notes

Storage: let the leftovers cool down and then transfer to an air-tight container. Keep in the fridge for 4-5 days or freeze for up to 3 months. To reheat, use the microwave or the stove.
This soup is super versatile! Feel-free to change the vegetables for: jalapeño, carrots, celery, poblano pepper, spinach, etc.
More seasoning ideas includes: chipotle pepper in adobo sauce, chipotle pepper powder, cayenne powder, etc. See the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition