Mexican Bean Soup Recipe
User Reviews
4.6
Mexican Bean Soup Recipe
Description
This recipe begins by simmering dried pinto beans for 90 minutes until tender. Separately, onions are browned with garlic, cumin, and cayenne pepper, then combined with the beans and chicken broth. The mixture simmers uncovered to blend flavors and reduce slightly, then is pureed with an immersion blender until smooth, creating a creamy bean soup with a gently spicy profile.
The resulting soup has a velvety texture balanced by the natural earthiness of pinto beans and enhanced by the warmth of cumin and the mild kick of cayenne pepper. Serving with toppings such as sour cream, avocado, or fresh salsa adds contrasting textures and flavors.
For a vegan version, substitute the chicken broth with a plant-based alternative. The soup stores well refrigerated for up to five days and can be frozen for three months. Reheat gently on the stovetop or microwave, thinning with additional broth or water if necessary.
Ingredients
- 1 1/2 cups pinto beans dried
- 7 cups water
- 1/4 cup vegetable oil
- 4 cups yellow onion about 2 large onions, diced
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon cumin ground
- 1/4 teaspoon ground cayenne pepper
- 4 cloves garlic minced
- 4 cups chicken broth low-sodium
- sour cream Avocado, and Fresh Salsa for serving (optional)
Instructions
- Sort through the beans to remove any debris, then rinse them under running tap water. Place the rinsed beans in a 6-quart or larger Dutch oven or other lidded pot and add 7 cups of water. Bring the pot to a boil over medium-high heat. Once boiling, turn the heat down to low and cover the pot. Let simmer for 90 minutes.
- When the beans are done cooking, heat the vegetable oil in a large skillet over medium heat. Add the onions and sauté for 10 minutes, until browned and softened. Add the garlic, cumin, and cayenne pepper. Sauté for 60 seconds. Add the cooked beans and any remaining liquid from the bean pot into the skillet.
- Pour the chicken broth into the pot and turn the heat to medium-high. Once the liquid reaches a boil, turn the heat down to medium and simmer uncovered for 45 minutes. Use an immersion blender to puree the soup. Taste and add salt as needed. If the soup seems too thin for you, continue cooking it uncovered until it reduces to your desired thickness.
- Serve topped with salsa, sour cream, and avocado.
Notes
- Use a blender carefully when pureeing hot soup to avoid burns; alternatively puree in batches.
- Swap chicken broth for a vegan alternative to make the recipe plant-based.
- Store soup in airtight containers in the fridge for up to five days or freeze for as long as three months.
- Reheat on the stovetop or microwave, stirring occasionally; add liquid if the soup thickens too much during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 240kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Sodium | 54mg | 2% |
| Potassium | 736mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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