Mexican Bean Soup Recipe
Introduction
Mexican Bean Soup is a hearty and flavorful dish perfect for a cozy meal. Packed with spices, beans, and fresh vegetables, it offers a satisfying and nutritious option that’s easy to prepare. This soup is especially great for warming up on chilly days or serving as a vibrant vegetarian dinner.
Ingredients
- 2 tbsp olive oil or other oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 celery stalk, finely chopped into very small pieces
- 1 chili, chopped (omit if you don’t like it spicy)
- 1 tsp thyme
- ½ tsp cumin powder
- 1 tsp paprika powder
- 1 tsp smoked paprika powder
- ½ red bell pepper, chopped and deseeded
- ½ green bell pepper, chopped and deseeded
- 3 cups vegetable stock
- 2 cans (14 oz each) kidney beans or other type of beans
- ½ tsp salt (adjust depending on broth saltiness)
- 1 can (8 oz) sweetcorn
- Fresh herbs such as cilantro or parsley and black pepper for topping (optional)
- Guacamole and other toppings of choice
Instructions
- Step 1: Heat the oil in a large pot or skillet over medium heat.
- Step 2: Add the onion, garlic, celery, and chili (if using). Sauté until the onion becomes translucent and golden brown.
- Step 3: Stir in thyme, paprika, smoked paprika, and cumin powder. Fry the spices for about 30 seconds to release their aroma.
- Step 4: Add the chopped bell peppers, vegetable stock, beans, and salt to the pot.
- Step 5: Bring the mixture to a boil, then reduce heat to low. Cover with a lid and let it simmer for about 15 minutes, or until the celery is tender.
- Step 6: Remove roughly 1/4 of the soup mixture and transfer it along with some liquid to a blender. Blend until creamy. Alternatively, use an immersion blender directly in the pot.
- Step 7: Return the blended soup to the pot and stir well.
- Step 8: Taste the soup and adjust salt and pepper as needed. Add the sweetcorn and stir to combine.
- Step 9: Serve with fresh herbs, black pepper, guacamole, and any other preferred toppings. Enjoy!
Tips & Variations
- Use smoked paprika for a deeper, smoky flavor; if unavailable, regular paprika works fine.
- For a milder soup, leave out the chili or reduce the amount.
- Add a squeeze of lime juice when serving to brighten the flavors.
- Try swapping kidney beans for black beans or pinto beans for a different texture.
- Leftover soup can be thickened by adding crushed tortilla chips or served with warm tortillas.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 2 months and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, this recipe is vegan as long as you use vegetable stock and plant-based toppings.
Can I use dried beans instead of canned?
Yes, but make sure to soak and cook the dried beans until tender before adding to the soup.
PrintMexican Bean Soup Recipe
This hearty Mexican Bean Soup is a flavorful and comforting dish made with kidney beans, bell peppers, and a blend of aromatic spices. It’s a perfect vegetarian meal that combines creamy and chunky textures, enhanced by fresh herbs and optional toppings like guacamole. This easy stovetop recipe is ideal for a wholesome lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Sauté Base
- 2 tbsp olive oil (or other oil)
- 1 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 celery stalk (finely chopped into very small pieces)
- 1 chili (chopped, omit if you don’t like it spicy)
Spices & Vegetables
- 1 tsp thyme
- ½ tsp cumin powder
- 1 tsp paprika powder
- 1 tsp smoked paprika powder
- ½ red bell pepper (chopped & deseeded)
- ½ green bell pepper (chopped & deseeded)
Liquids & Beans
- 3 cups vegetable stock
- 2 cans (14 oz each) kidney beans (or other type of beans)
- ½ tsp salt (adjust depending on broth saltiness)
- 1 can (8 oz) sweetcorn
Toppings (optional)
- Fresh herbs (cilantro, parsley)
- Black pepper
- Guacamole
- Other toppings of choice
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat.
- Sauté vegetables: Add finely chopped onion, garlic, celery, and chopped chili (if using). Sauté until the onion becomes translucent and golden brown, releasing their aroma.
- Add spices: Stir in thyme, paprika powder, smoked paprika powder, and cumin powder. Fry the spices for about 30 seconds to activate their flavors.
- Add vegetables and beans: Mix in the chopped red and green bell peppers, vegetable stock, kidney beans, and a pinch of salt. Stir to combine.
- Simmer soup: Bring the soup to a boil. Then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the celery is soft and tender.
- Blend soup base: Carefully remove about one-quarter of the soup mixture including some liquid and transfer it into a blender or use an immersion blender directly in the pot.
- Puree mixture: Blend until creamy and smooth to add body to the soup, then return the blended mixture back into the pot.
- Adjust seasoning and add corn: Taste the soup, adjust salt and black pepper according to preference, then stir in the canned sweetcorn evenly.
- Serve with toppings: Ladle the soup into bowls and garnish with fresh herbs like cilantro or parsley, freshly ground black pepper, guacamole, and any other preferred toppings. Enjoy warm!
Notes
- Smoked paprika adds a deeper, smoky flavor; use regular paprika if unavailable.
- Omit chili for a milder soup.
- You can use any type of beans, such as black beans or pinto beans instead of kidney beans.
- Adjust salt according to the saltiness of your vegetable stock.
- Guacamole and fresh herbs are optional but add great freshness and richness.
Keywords: Mexican bean soup, vegetarian soup, kidney bean soup, stovetop soup, easy Mexican recipe, healthy soup
