Mexican Bean Soup (quick + easy)
This hearty, flavorful soup makes a great healthy dinner all year round but tastes especially good on cold days. It’s vegan, dairy-free and gluten-free. But the best thing about this soup is that it’s ready in less than 30 minutes.
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Servings: people
Ingredients
Soup
- 2 tablespoon 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 (omit if you don't like it spicy) chopped
- 1 teaspoon thyme
- ½ teaspoon cumin powder
- 1 teaspoon paprika powder
- 1 teaspoon smoked paprika powder *see notes
- ½ red bell pepper chopped & deseeded
- ½ green bell pepper chopped & deseeded
- 3 cups veggie stock
- 2 cans (14 oz) kidney beans *or other type of beans
- ½ teaspoon salt *depending on how salty your broth is
- 1 can (8 oz) sweetcorn
- fresh herbs (cilantro, parsley) and black pepper as a topping *optional
- guacamole & other toppings of choice (see above for suggestions)
You can find detailed step-by step-photos above the recipe card.
Instructions
- Heat oil in a large pot or skillet over medium heat.2 tablespoon olive oil
- Add onion, garlic, celery and chili (optional) and sauté until onion is translucent and golden brown.1 onion, 3 garlic cloves, 1 celery stalk
- Add spices (thyme, sweet paprika powder, smoked paprika powder, cumin) and fry for 30 seconds.1 teaspoon thyme, ½ teaspoon cumin powder, 1 teaspoon paprika powder, 1 teaspoon smoked paprika powder
- Add bell peppers , vegetable stock, beans and a pinch of salt.½ red bell pepper, ½ green bell pepper, 3 cups veggie stock, 2 cans (14 oz) kidney beans, ½ teaspoon salt
- Bring to a boil, then reduce heat and let simmer covered with a lid over low heat for about 15 min or until celery is soft.
- Take out about ¼ of the mix and put it into a blender. Make sure to scoop out enough liquid too or it won't blend. Alternatively, you could use an immersion blender.
- Blend until creamy, then add the mix back to the soup.
- Taste and adjust salt and pepper. Then add sweet corn and give it a good stir.1 can (8 oz) sweetcorn
- Add toppings of choice (see suggestions below) and enjoy!
Video
Notes
- Smoked Paprika Powder: I highly recommend not skipping this spice, it's crucial for this soup's flavor.
- Topping Ideas: Homemade guacamole, tortilla chips, yogurt or sour cream, grated cheese, Cucumber Pico de Gallo, Mango Habanero Salsa, fresh herbs... for more details see "toppings" sections above.
- Meal Prep Option: To save even more time, you could prepare parts of this soup ahead of time. I would recommend following the steps until the blender step. In that case, your veggie stock-kidney bean mix would be all ready. Store in the fridge overnight. All you would need to do the next day is to blend some of the soup and add some sweet corn & guacamole on top.
- To store: Store any leftover soup in an airtight container in the fridge for up to 1 day.
- To freeze: This soup is freezer friendly. Store in a freezer-friendly jar with a lid up to 3 weeks and let thaw in the fridge or on the counter overnight.
Nutrition
Serving: 1. | Calories: 618kcal | Carbohydrates: 96g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1439mg | Potassium: 1637mg | Fiber: 26g | Sugar: 14g | Vitamin A: 4100IU | Vitamin C: 139mg | Calcium: 123mg | Iron: 10mg
All nutritional information is based on third-party calculations and should be considered estimates.
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