Mexican Fiesta Bean Soup
Warm up your table with the bold, vibrant flavors of Mexican Fiesta Bean Soup, a hearty and wholesome dish that's perfect for cozy nights or casual gatherings. Packed with protein-rich black and pinto beans, colorful vegetables like bell peppers, carrots, and celery, and spiced to perfection with cumin, chili powder, and paprika, this soup delivers a delightful balance of smoky heat and zesty freshness. Finished with a splash of lime juice and a sprinkle of chopped cilantro, it’s a one-pot wonder that’s as nourishing as it is flavorful. Ready in just 45 minutes and easily customizable with toppings like avocado or sour cream, this gluten-free, vegan-friendly soup is a fiesta in every spoonful. Perfect for meal prepping or feeding a crowd, it's a must-try recipe for lovers of Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 14.5 ounces canned diced tomatoes with green chilies
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the 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 and cook for 1 minute, until fragrant.
Add the diced red and green bell peppers, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the black beans, pinto beans, diced tomatoes with green chilies, and vegetable broth.
Add the cumin, chili powder, paprika, dried oregano, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust the seasoning, adding more salt or spices as needed.
Stir in the lime juice and chopped cilantro just before serving for a burst of freshness.
Ladle the soup into bowls and serve warm. Optionally, garnish with additional cilantro, avocado slices, or a dollop of sour cream.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7027 mg | 306% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 77.0 g | 275% | |
| Total Sugars | 45.4 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5831 mg | 124% | |
*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.
