Why You’ll Love This Recipe
This soup is the perfect balance of convenience and flavor. It uses affordable pantry staples like canned beans and tomatoes, comes together in about 30 minutes, and is completely customizable. Whether you like it mild or spicy, chunky or smooth, this recipe adapts easily to your preferences. Plus, it stores well, making it ideal for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mixed canned beans (such as black beans, pinto beans, kidney beans)
- Onion
- Garlic
- Bell peppers
- Corn (fresh, canned, or frozen)
- Crushed or diced tomatoes
- Vegetable broth or water
- Olive oil
- Ground cumin
- Chili powder
- Smoked paprika
- Oregano
- Salt and black pepper
- Lime juice (for brightness)
- Fresh cilantro (optional, for garnish)
- Optional: avocado, tortilla strips, jalapeño, or vegan sour cream for topping
Directions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened.
- Stir in garlic and bell peppers. Cook for another 3–4 minutes.
- Add cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute to toast the spices.
- Stir in the diced tomatoes, beans, corn, and vegetable broth. Mix well.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Season with salt and pepper to taste. Add lime juice just before serving.
- Serve hot with chopped cilantro and your favorite toppings.
Servings and timing
This recipe serves 4 and takes about 30 minutes total:
- Prep time: 10 minutes
- Cook time: 20 minutes
Variations
- Add grains: Stir in cooked rice or quinoa for a more filling meal.
- Spice it up: Add jalapeños, chipotle peppers in adobo, or extra chili powder.
- Blend partially: Blend a portion of the soup with an immersion blender for a creamier texture.
- Add greens: Stir in spinach or kale during the last few minutes of cooking.
- Top it your way: Avocado, tortilla strips, vegan cheese, or hot sauce all make great additions.
Storage/Reheating
Let the soup cool completely before storing.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens.
FAQs
What beans work best for Mexican Bean Soup?
A mix of black beans, pinto beans, and kidney beans offers the best flavor and texture, but you can use whatever beans you have on hand.
Can I use dried beans?
Yes, but you’ll need to cook them first. About 1½ cups cooked beans equals one 15-ounce can.
Is this soup spicy?
It can be mild or spicy, depending on how much chili powder or added chili peppers you use.
Can I make this soup oil-free?
Yes. Sauté the vegetables in a bit of broth or water instead of oil.
Is this soup gluten-free?
Yes, as long as your broth and other ingredients are certified gluten-free.
How can I thicken the soup?
Mash some of the beans or blend a portion of the soup with an immersion blender for a thicker texture.
Can I add protein?
Yes, add cooked lentils or vegan meat crumbles for extra protein.
What can I serve with it?
Tortilla chips, cornbread, rice, or a fresh salad all pair wonderfully with this soup.
Can I make it in a slow cooker?
Yes. Add all ingredients and cook on low for 6–8 hours or high for 3–4 hours.
Does it freeze well?
Yes, this soup freezes beautifully. Just cool completely before transferring to freezer-safe containers.
Conclusion
Easy Mexican Bean Soup is a fast, flavorful, and satisfying meal that’s ideal for any day of the week. With bold spices, hearty beans, and a customizable base, it’s the kind of recipe you can throw together with what you have on hand—and love every time. Whether you’re feeding a family or prepping lunches for the week, this simple soup is sure to become a regular in your kitchen.
PrintEasy Mexican Bean Soup
Easy Mexican Bean Soup is a vibrant, one-pot vegan dish made with mixed beans, vegetables, and bold spices. This comforting, gluten-free soup is perfect for busy weeknights, meal prep, or cozy lunches, and it’s ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (15 oz) crushed or diced tomatoes
- 2 cans (15 oz each) mixed beans (black, pinto, kidney), rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 3 cups vegetable broth or water
- Salt and black pepper to taste
- 1–2 tablespoons lime juice
- Fresh cilantro (optional, for garnish)
- Optional toppings: avocado, tortilla strips, jalapeños, vegan sour cream
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened.
- Stir in garlic and bell pepper. Cook for another 3–4 minutes.
- Add cumin, chili powder, smoked paprika, and oregano. Stir and cook for 1 minute to toast the spices.
- Add tomatoes, beans, corn, and vegetable broth. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Season with salt and pepper. Stir in lime juice just before serving.
- Serve hot, topped with cilantro and any desired garnishes.
Notes
- Use any combination of beans—black, pinto, kidney, or cannellini all work well.
- For a thicker texture, blend a portion of the soup with an immersion blender or mash some beans.
- Customize with cooked rice, quinoa, or greens like spinach stirred in at the end.
- This soup freezes well and is great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: undefined
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
