Servings
Font
Back
Quick Mexican Bean Soup [Stove + Crockpot]
5 from 150 votes

Quick Mexican Bean Soup [Stove + Crockpot]

This Quick Mexican Bean Soup features beans, corn, tomatoes, and spices simmered with sautéed onion, pepper, and garlic in a flavorful broth. The soup has a balanced texture of tender vegetables and beans with a mild cumin-spiced broth. It can be enhanced with optional vegan cheddar, diced avocado, hot sauce, and crunchy tortilla chips for varied textures and flavors, suitable for a comforting meal served warm.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 517 kcal
Course: Lunch, Dinner
Cuisine: American, Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Boil until the vegetables become tender, about 10 minutes.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 517

% 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.