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Mexican Bean Soup

Mexican Bean Soup prepared dish

This hearty mexican bean soup is a flavorful and nutritious dish made with a variety of beans and spices. It's perfect for a comforting meal on a chilly day and can be served with fresh cilantro and lime for added zest.

This recipe is mexican style, dinner, scaled for 6 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include garlic, vegetable broth, carrot, cumin.
  • Follow all 5 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 3 cloves garlic (minced)
  • 4 cups vegetable broth
  • 1 medium carrot (diced)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 medium onion (chopped)
  • 0.5 tsp black pepper
  • 2 cups pinto beans (cooked)
  • 2 stalks celery (diced)
  • 0.5 cups fresh cilantro (chopped)
  • 1 medium lime (juiced)
  • 1 tsp salt
  • 2 cups black beans (cooked)

Instructions

  1. In a large pot, heat a small amount of oil over medium heat and sauté the chopped onion, garlic, carrot, and celery until they are softened.
  2. Add the cooked black beans and pinto beans to the pot along with the vegetable broth.
  3. Stir in the cumin, chili powder, salt, and black pepper, and bring the mixture to a boil.
  4. Reduce the heat and let the soup simmer for about 20 minutes to allow the flavors to meld.
  5. Before serving, stir in the lime juice and chopped cilantro for added freshness.

Nutrition (per serving)

  • Calories: 230
  • Protein: 12 g
  • Fat: 1 g
  • Carbohydrates: 42 g
  • Fiber: 12 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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