Quick Mexican Bean Soup [Stove + Crockpot]
User Reviews
5
Quick Mexican Bean Soup [Stove + Crockpot]
Description
Quick Mexican Bean Soup starts by lightly sautéing diced onion, bell pepper, and garlic in oil or water until tender and fragrant, forming a flavorful base. Adding water or broth along with vegetable bouillon cubes creates a savory liquid. Canned black and cannellini beans, diced tomatoes in their juices, and corn kernels are combined into the pot with ground cumin for seasoning.
The mixture is boiled until vegetables soften, about ten minutes, yielding a soup with robust bean and vegetable textures and cumin-spiced broth. Optional additions like vegan cheddar cheese add creaminess, while diced avocado, hot sauce, and tortilla chips can be used as garnishes to complement the soup’s warmth and texture.
The recipe allows for easy adjustments in thickness and creaminess; blending some beans and broth returns a thicker consistency if desired. Serving warm with the garnishes enriches the eating experience, offering a balanced combination of soft ingredients and fresh toppings.
Ingredients
- 1 tablespoon neutral oil vegetable, canola, etc.), or ¼ cup of water
- 1 small yellow onion diced, or red onion
- 1 small red bell pepper diced, or green bell pepper
- 3 garlic diced, cloves
- 7 cups of water
- 2 to 3 cubes vegetable bouillon cubes (see method)
- 1 black beans 15-ounce can, drained, or any kind of bean
- 1 cannellini beans 15-ounce can, drained, or any kind of bean
- 1 diced tomatoes 14.5-ounce can, in their juices
- 1 corn kernels 15.25-ounce can, drained
- ½ tablespoon ground cumin
- ½ cup cheddar cheese shreds vegan, optional
- 1 large avocado diced, optional
- hot sauce optional
- tortilla chips for garnish, optional
Instructions
- In a large pot over medium heat, heat the oil (or water). Add the onion, bell pepper and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.
- Add the water and bouillon cubes, beans, diced tomatoes in their juices, corn kernels, ground cumin, and vegan cheddar shreds (if using). Bring to a boil.
- Boil until the vegetables become tender, about 10 minutes.
- Remove from heat, serve, and garnish with diced avocado, hot sauce, and tortilla chips (if using).
Notes
- Dice vegetables evenly to promote uniform cooking throughout the soup.
- For a creamier texture, blend some beans with broth and stir back into the soup before serving.
- Add extra broth if a thinner, more broth-forward soup is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 81g | 27% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Sodium | 630mg | 26% |
| Potassium | 1145mg | 24% |
| Fiber | 23g | 92% |
| Sugar | 9g | 18% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 38mg | 42% |
| Calcium | 175mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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