Print

Mexican Bean Soup Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

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.

Ingredients

Scale

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

  1. Heat oil: Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat.
  2. 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.
  3. Add spices: Stir in thyme, paprika powder, smoked paprika powder, and cumin powder. Fry the spices for about 30 seconds to activate their flavors.
  4. 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.
  5. 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.
  6. 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.
  7. Puree mixture: Blend until creamy and smooth to add body to the soup, then return the blended mixture back into the pot.
  8. Adjust seasoning and add corn: Taste the soup, adjust salt and black pepper according to preference, then stir in the canned sweetcorn evenly.
  9. 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

Find it online: https://platedbyemma.com/mexican-bean-soup-recipe/