Mexican Bean Soup

Nutriscore Rating: 86/100

Warm up your kitchen with the bold and hearty flavors of this Mexican Bean Soup! Bursting with a vibrant medley of black beans, pinto beans, and colorful vegetables like red bell pepper and carrot, this easy-to-make soup is as nourishing as it is delicious. Infused with aromatic spices like cumin, smoked paprika, and chili powder, every spoonful delivers a comforting, smoky kick. Fresh lime juice adds a zesty brightness, while optional corn kernels and cilantro bring delightful textures and freshness. Ready in just 50 minutes and perfect for meal prep, this vegan and gluten-free soup is a wholesome choice for a crowd-pleasing weeknight dinner. Serve it with crusty bread or tortilla chips for a satisfying meal that’s full of authentic Mexican-inspired flavor!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, peeled and diced
• 14 ounces diced tomatoes (canned)
• 15 ounces black beans (cooked or canned, drained and rinsed)
• 15 ounces pinto beans (cooked or canned, drained and rinsed)
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels (optional, fresh or frozen)
• 1 medium lime, juiced
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

📝 Instructions

10 steps

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened.

3. Stir in the minced garlic, red bell pepper, and diced carrot. Cook for another 5 minutes, stirring occasionally.

4. Add the canned diced tomatoes (including juices), black beans, pinto beans, and vegetable broth to the pot.

5. Stir in the spices: cumin, chili powder, smoked paprika, oregano, salt, and black pepper.

6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.

7. If using, add in the corn kernels and cook for an additional 5 minutes.

8. Remove the pot from heat and stir in the juice of 1 lime.

9. Taste and adjust seasonings if needed.

10. Serve the soup hot, garnished with chopped fresh cilantro, if desired.

Nutrition Facts

1 serving (463.6g)

Calories		336
% Daily Value*
Total Fat		7.4 g	10%
	Saturated Fat	1.4 g	7%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		851 mg	37%
Total Carbohydrate		55.6 g	20%
	Dietary Fiber	15.8 g	56%
	Total Sugars	8.8 g
Protein		15.8 g	32%
Vitamin D		0.0 mcg	0%
Calcium		105 mg	8%
Iron		4.6 mg	26%
Potassium		1109 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 401 cal (19.0%%)

Protein: 377 cal (17.8%%)

Carbs: 1336 cal (63.2%%)