Texas Two Bean Soup
Warm up with a hearty, flavor-packed bowl of Texas Two Bean Soup, a vibrant and wholesome recipe perfect for any season! This comforting soup combines the smoky depth of paprika, zesty cumin, and chili powder with the rich, earthy goodness of black and pinto beans. Accentuated by colorful bell pepper, sweet corn, and tangy lime juice, this dish is as nutritious as it is satisfying. Ready in just 45 minutes, it’s a quick and easy meal that’s both vegetarian and pantry-friendly. Top it off with shredded cheese, sour cream, or crunchy tortilla chips for an irresistible Tex-Mex twist. Perfect for weeknight dinners or meal prep, this one-pot wonder will soon become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large green bell pepper, diced
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 28 ounces diced tomatoes (canned with juices)
- 15 ounces black beans (canned, rinsed and drained)
- 15 ounces pinto beans (canned, rinsed and drained)
- 4 cups vegetable broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 0.5 cup fresh cilantro, chopped
- 1 whole lime, juice of
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheese, sour cream, tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and diced bell pepper and cook for an additional 2 minutes.
Add the smoked paprika, ground cumin, and chili powder. Stir to coat the vegetables with the spices and cook for 1 minute to release their aroma.
Pour in the diced tomatoes (with their juices), black beans, pinto beans, and vegetable broth. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Stir in the corn kernels and cook for an additional 5 minutes.
Remove the pot from heat and stir in the chopped cilantro and lime juice.
Season with salt and black pepper to taste, adjusting as needed.
Ladle the soup into bowls and top with optional toppings like shredded cheese, sour cream, and tortilla chips, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 7738 mg | 336% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 82.6 g | 295% | |
| Total Sugars | 66.9 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 925 mg | 71% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 6729 mg | 143% | |
*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.
