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Easy Mexican Bean Soup

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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.

Ingredients

  1. 1 tablespoon olive oil
  2. 1 medium onion, chopped
  3. 3 cloves garlic, minced
  4. 1 bell pepper, diced
  5. 1 teaspoon ground cumin
  6. 1 teaspoon chili powder
  7. 1/2 teaspoon smoked paprika
  8. 1/2 teaspoon dried oregano
  9. 1 can (15 oz) crushed or diced tomatoes
  10. 2 cans (15 oz each) mixed beans (black, pinto, kidney), rinsed and drained
  11. 1 cup corn kernels (fresh, frozen, or canned)
  12. 3 cups vegetable broth or water
  13. Salt and black pepper to taste
  14. 1–2 tablespoons lime juice
  15. Fresh cilantro (optional, for garnish)
  16. 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.

  1. Stir in garlic and bell pepper. Cook for another 3–4 minutes.
  2. Add cumin, chili powder, smoked paprika, and oregano. Stir and cook for 1 minute to toast the spices.
  3. Add tomatoes, beans, corn, and vegetable broth. Stir well to combine.
  4. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
  5. Season with salt and pepper. Stir in lime juice just before serving.
  6. 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

Find it online: https://thefamilycooking.com/easy-mexican-bean-soup/