Mexican Bean Soup
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!
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Recipe Information
Ingredients
- 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
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and diced carrot. Cook for another 5 minutes, stirring occasionally.
Add the canned diced tomatoes (including juices), black beans, pinto beans, and vegetable broth to the pot.
Stir in the spices: cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld.
If using, add in the corn kernels and cook for an additional 5 minutes.
Remove the pot from heat and stir in the juice of 1 lime.
Taste and adjust seasonings if needed.
Serve the soup hot, garnished with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6939 mg | 302% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 50.8 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 6051 mg | 129% | |
*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.
