30+ Easy and Delicious Mexican Bean Soup Recipes to Make at Home

Bean soups are a staple of Mexican cuisine, offering a perfect blend of rich flavors, hearty ingredients, and satisfying textures. From black beans to pinto beans and everything in between, these soups are a versatile dish that can be adapted to suit any taste.

Whether you’re craving something smoky, spicy, or creamy, there’s a Mexican bean soup recipe that will hit the spot. Not only are they incredibly flavorful, but they’re also packed with nutrients, making them a great option for both comfort food and a healthy meal.

In this article, we’ve gathered 30+ Mexican bean soup recipes that range from traditional favorites to creative variations, all bursting with authentic flavors.

Whether you’re preparing a weeknight dinner or a festive family meal, these recipes are sure to inspire your next cooking adventure.

30+ Easy and Delicious Mexican Bean Soup Recipes to Make at Home

Mexican bean soups are a delightful combination of warmth, flavor, and nutrition. They can be enjoyed as a comforting meal on chilly days or as a filling dish to share with friends and family.

With so many variations, there’s no shortage of ways to customize your bean soup to suit your personal tastes.

Whether you prefer the classic Mexican bean soup with chiles and cilantro, or a hearty version with meat and vegetables, the options are endless.

So, gather your ingredients and get ready to experience the vibrant flavors of Mexico in a bowl with these 30+ delicious bean soup recipes.

Mexican Pinto Bean Soup

This Mexican Pinto Bean Soup is a comforting and flavorful dish made with hearty pinto beans, aromatic vegetables, and spices. With a base of savory broth, the soup is enhanced with garlic, onions, tomatoes, and cumin. The result is a rich and satisfying meal that can be enjoyed on its own or paired with a side of crispy tortilla chips for an added crunch.

Ingredients:

• 2 cups dry pinto beans (rinsed)
• 6 cups chicken or vegetable broth
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 2 medium tomatoes (diced)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well and cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.
3. Pour in the rinsed pinto beans and broth. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beans are tender.
4. Once the beans are fully cooked, use an immersion blender to slightly mash some of the beans in the pot to thicken the soup. If you don’t have an immersion blender, you can use a regular blender and return the soup to the pot.
5. Taste and adjust the seasoning as needed, adding more salt, pepper, or chili powder to your preference.
6. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a refreshing citrus burst.

This Mexican Pinto Bean Soup is not only hearty and nourishing but also packed with bold, authentic flavors. The blend of cumin, chili powder, and smoked paprika adds warmth, while the addition of cilantro and lime brightens the dish. Whether enjoyed as a standalone meal or served alongside tacos or quesadillas, it’s a satisfying and simple recipe that will transport you to the heart of Mexican cuisine.

Mexican Black Bean Soup

Mexican Black Bean Soup is a vibrant and nourishing dish made with tender black beans, a variety of fresh vegetables, and a blend of traditional Mexican seasonings. It’s perfect for a cozy dinner or a light lunch, and the combination of spices such as cumin and oregano provides a robust depth of flavor, while the fresh lime and cilantro add a zesty finishing touch.

Ingredients:

• 2 cups dried black beans (rinsed)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 2 medium tomatoes (diced)
• 1 jalapeño (seeded and minced)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 6 cups vegetable or chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onions, garlic, and jalapeño. Sauté for 5-7 minutes until the onions are translucent and the garlic is fragrant.
2. Add the diced tomatoes, cumin, oregano, and smoked paprika. Stir to combine and let the mixture cook for another 5 minutes.
3. Pour in the rinsed black beans and broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1.5 to 2 hours, or until the beans are tender and cooked through.
4. Once the beans are soft, use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer more texture.
5. Season with salt and pepper to taste, and adjust the seasoning as needed.
6. Serve the soup in bowls and garnish with fresh cilantro. Add a wedge of lime to each bowl for a citrusy kick.

This Mexican Black Bean Soup is a deliciously hearty and flavorful dish, bursting with the rich flavors of cumin, oregano, and smoked paprika. The addition of fresh lime and cilantro elevates the soup, offering a fresh contrast to the deep, earthy beans. It’s a versatile dish that can be enjoyed on its own, or served with toppings such as sour cream, shredded cheese, or avocado. This soup is a perfect example of the comforting, bold flavors of Mexican cuisine.

Mexican Bean and Corn Soup

Mexican Bean and Corn Soup is a bright and wholesome dish that combines the sweetness of corn with the heartiness of beans. It’s seasoned with traditional Mexican spices, creating a light yet filling soup. The addition of fresh cilantro and a squeeze of lime brings a vibrant freshness, making this a delightful soup to enjoy year-round.

Ingredients:

• 1 cup dry kidney beans (rinsed)
• 1 cup dry black beans (rinsed)
• 2 cups corn kernels (fresh or frozen)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 4-5 minutes until softened and aromatic.
2. Add the cumin, chili powder, salt, and pepper. Stir well to combine, allowing the spices to cook for 2-3 minutes.
3. Add the rinsed beans, corn kernels, and broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beans are tender.
4. Once the beans are fully cooked, use an immersion blender to blend a portion of the soup for a creamier texture, if desired. Alternatively, you can mash some of the beans with a spoon or potato masher.
5. Taste and adjust the seasoning, adding more salt, pepper, or chili powder if necessary.
6. Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

This Mexican Bean and Corn Soup is a wonderful balance of sweet and savory, with the corn adding a natural sweetness that complements the earthiness of the beans. The combination of spices brings warmth, while the cilantro and lime provide freshness to every bite. This soup is perfect as a light lunch or paired with crusty bread for dinner. It’s an easy, flavorful, and healthy option that showcases the delicious flavors of Mexican-inspired cooking.

Mexican White Bean Soup

Mexican White Bean Soup is a creamy, comforting dish made with tender white beans and a variety of spices that deliver a savory and slightly smoky flavor. The combination of poblano peppers, garlic, and onions infuses the soup with deep, rich flavors, while the addition of lime and cilantro gives the soup a fresh, zesty finish. This easy-to-make recipe is a perfect addition to any Mexican-inspired meal.

Ingredients:

• 2 cups dry white beans (such as cannellini or great northern beans, rinsed)
• 6 cups chicken or vegetable broth
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 poblano pepper (seeded and diced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onions, garlic, and poblano pepper. Sauté for 5-7 minutes until the onions are softened and the peppers release their aroma.
2. Add the cumin, oregano, and smoked paprika. Stir well and cook for an additional 1-2 minutes to let the spices bloom.
3. Pour in the rinsed white beans and broth. Bring the soup to a boil, then lower the heat and simmer for 1.5 to 2 hours, or until the beans are tender.
4. Once the beans are cooked through, use an immersion blender to blend the soup to your desired texture. For a creamier consistency, blend until smooth, or leave it slightly chunky for more texture.
5. Taste and adjust the seasoning with salt and pepper, as needed.
6. Serve the soup in bowls and garnish with fresh cilantro. Add lime wedges on the side for a tangy boost.

This Mexican White Bean Soup is a rich, flavorful dish with the perfect balance of creamy beans, savory spices, and smoky poblano peppers. The lime and cilantro garnish elevate the soup, providing a fresh contrast to the richness of the beans. It’s a versatile dish that can be enjoyed on its own, paired with a simple side of rice or tortillas, or served as an appetizer to a larger Mexican feast.

Mexican Bean and Vegetable Soup

This Mexican Bean and Vegetable Soup is a healthy and colorful option, packed with fresh vegetables, beans, and a flavorful broth. The soup combines the sweetness of carrots and corn with the earthiness of beans, all seasoned with cumin, chili powder, and a touch of lime. It’s an incredibly vibrant and nourishing dish, ideal for a light dinner or as part of a Mexican-inspired meal.

Ingredients:

• 1 cup dry kidney beans (rinsed)
• 1 cup dry black beans (rinsed)
• 1 medium onion (diced)
• 2 medium carrots (peeled and diced)
• 1 cup corn kernels (fresh or frozen)
• 2 tomatoes (diced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 6 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and carrots, and sauté for 5-6 minutes until the onions are soft and translucent.
2. Add the diced tomatoes, corn kernels, cumin, and chili powder. Stir well and cook for 3-4 minutes to allow the vegetables to absorb the spices.
3. Pour in the rinsed beans and vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beans are tender and the vegetables are cooked through.
4. Taste the soup and season with salt and pepper as needed.
5. Serve the soup hot, garnished with fresh cilantro and a wedge of lime for a refreshing touch.

This Mexican Bean and Vegetable Soup is a wonderful, wholesome dish that’s both satisfying and light. The combination of beans, corn, and carrots provides a colorful and nutritious base, while the cumin and chili powder add a warm, smoky flavor. The lime and cilantro give it a refreshing, zesty finish. This soup is perfect for anyone looking for a healthy, comforting meal that celebrates the vibrant flavors of Mexican cuisine.

Spicy Mexican Bean Soup with Chorizo

This Spicy Mexican Bean Soup with Chorizo is a rich and flavorful dish that brings together the heartiness of beans with the bold, spicy flavors of chorizo sausage. The chorizo adds a smoky heat to the broth, while the beans provide the perfect balance and texture. Garnished with fresh cilantro and a squeeze of lime, this soup is a spicy and satisfying meal for any time of the year.

Ingredients:

• 2 cups dry black beans (rinsed)
• 1/2 lb Mexican chorizo sausage (casings removed)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 jalapeño (seeded and minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 6 cups chicken or vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 4-5 minutes until the onions are softened and fragrant.
2. Add the chorizo to the pot, breaking it apart with a spoon. Cook for 6-7 minutes until the chorizo is browned and fully cooked through.
3. Add the diced jalapeño, cumin, chili powder, and smoked paprika. Stir to combine and cook for an additional 2 minutes to let the spices bloom.
4. Pour in the rinsed black beans and broth. Bring the soup to a boil, then lower the heat and simmer for 1.5 to 2 hours, or until the beans are tender.
5. Once the beans are cooked through, taste the soup and season with salt and pepper as needed.
6. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges for an extra burst of citrus.

This Spicy Mexican Bean Soup with Chorizo is a bold, rich, and comforting dish that combines spicy sausage with tender black beans for an irresistible flavor. The smoky heat of the chorizo is balanced beautifully by the freshness of the lime and cilantro. This soup is perfect for anyone who enjoys a spicy kick in their meal, and it pairs wonderfully with warm tortillas or a side of rice. It’s a filling, flavorful dish that will quickly become a favorite.

Mexican Pinto Bean Soup with Bacon

Mexican Pinto Bean Soup with Bacon combines the rich, smoky flavors of bacon with the creamy texture of pinto beans. This hearty, satisfying soup is infused with garlic, onion, and a medley of spices that create a comforting, savory base. Topped with fresh cilantro and a squeeze of lime, this soup is perfect for a cozy dinner or to serve on a chilly evening.

Ingredients:

• 2 cups dry pinto beans (rinsed)
• 6 slices bacon (chopped)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 6 cups chicken or vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Remove the bacon from the pot and set aside, leaving the rendered bacon fat in the pot.
2. Add the diced onion to the pot and sauté for 5-6 minutes, until the onion is soft and translucent.
3. Add the minced garlic, cumin, chili powder, smoked paprika, and oregano. Stir to coat the onions and garlic in the spices, and cook for another 1-2 minutes.
4. Add the rinsed pinto beans and broth to the pot. Bring to a boil, then lower the heat and simmer for 1.5 to 2 hours, or until the beans are tender.
5. Once the beans are cooked, use an immersion blender to blend the soup to your desired texture—smooth or slightly chunky.
6. Season with salt and pepper to taste.
7. Serve the soup in bowls, topping with the crispy bacon and fresh cilantro. Add a lime wedge for a burst of freshness.

This Mexican Pinto Bean Soup with Bacon is a perfect balance of smoky, savory, and tangy flavors. The crispy bacon provides a delightful crunch and depth, while the pinto beans create a creamy, satisfying base. The combination of cumin, chili powder, and smoked paprika brings out the authentic Mexican flavors, making this soup a truly comforting dish. It’s an excellent choice for a family meal or for entertaining guests who appreciate a hearty, flavorful soup.

Mexican Bean Soup with Sweet Potatoes and Kale

This vibrant and nutritious Mexican Bean Soup with Sweet Potatoes and Kale is packed with wholesome ingredients and bold flavors. The sweetness of the potatoes complements the earthiness of the kale, while the beans provide a hearty and filling texture. Seasoned with cumin, chipotle, and a touch of lime, this soup is a perfect blend of healthy ingredients and Mexican-inspired spice.

Ingredients:

• 1 cup dry black beans (rinsed)
• 2 medium sweet potatoes (peeled and diced)
• 1 bunch kale (stems removed, chopped)
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle chili powder (or more to taste)
• 6 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until the onions are soft and translucent.
2. Add the minced garlic, cumin, and chipotle chili powder. Stir well to coat the onions and garlic with the spices, cooking for another 1-2 minutes.
3. Add the sweet potatoes, black beans, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beans and sweet potatoes are tender.
4. Once the soup has cooked, stir in the chopped kale and cook for an additional 5-10 minutes until the kale is wilted and tender.
5. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve the soup in bowls, garnished with fresh cilantro and a squeeze of lime for extra flavor.

This Mexican Bean Soup with Sweet Potatoes and Kale is a healthy, filling dish that’s as vibrant as it is delicious. The sweet potatoes add a comforting sweetness that pairs beautifully with the spicy kick from the chipotle chili powder. The kale provides a boost of nutrients, while the beans create a satisfying, hearty texture. The lime and cilantro add a refreshing, bright finish to the soup, making it a perfect option for a cozy, nutritious meal.

Spicy Mexican Black Bean Soup

Spicy Mexican Black Bean Soup is a bold, flavorful dish with a spicy kick and a deep, rich broth. The black beans are slow-cooked with tomatoes, onions, garlic, and an array of spices, creating a hearty and aromatic base. Topped with fresh cilantro and a squeeze of lime, this soup offers the perfect balance of heat, smokiness, and tang.

Ingredients:

• 2 cups dry black beans (rinsed)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 2 medium tomatoes (diced)
• 1 jalapeño (seeded and minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 lime (cut into wedges, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes until the onions are soft and translucent.
2. Add the minced garlic, jalapeño, cumin, chili powder, and smoked paprika. Stir well and cook for another 1-2 minutes to allow the spices to bloom.
3. Add the diced tomatoes, black beans, and broth. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
4. Taste the soup and season with salt and pepper to your preference.
5. Serve the soup hot, garnished with fresh cilantro and a wedge of lime for added brightness.

This Spicy Mexican Black Bean Soup is a robust and satisfying dish that combines smoky spices with the earthiness of black beans. The jalapeño and chili powder give the soup a spicy depth, while the lime and cilantro add a refreshing contrast. Whether you enjoy it as a main course or a side dish, this soup is sure to warm you up and satisfy your taste buds with every spoonful. It’s an excellent option for a flavorful and hearty meal with a bit of a kick!

Mexican White Bean Soup with Chicken and Lime

This Mexican White Bean Soup with Chicken and Lime is a light yet filling dish that combines tender chicken, creamy white beans, and vibrant lime for a zesty, flavorful meal. The addition of cilantro and jalapeños gives the soup a fresh, slightly spicy kick, while the cumin and garlic add a depth of flavor. It’s a perfect weeknight meal, offering both comfort and a taste of traditional Mexican flavors.

Ingredients:

• 2 cups dry white beans (such as Great Northern or Navy beans, rinsed)
• 2 medium chicken breasts (boneless, skinless)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 jalapeño (diced)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 6 cups chicken broth
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro (chopped, plus more for garnish)
• 1 lime (cut into wedges, for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
2. Add the minced garlic, jalapeño, cumin, and chili powder, stirring well to combine and cook for another 1-2 minutes.
3. Add the chicken breasts, white beans, and chicken broth. Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour, or until the beans are tender.
4. While the soup is simmering, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
5. Stir in fresh cilantro and season with salt and pepper to taste.
6. Serve the soup hot, garnished with additional cilantro and lime wedges on the side.

This Mexican White Bean Soup with Chicken and Lime is a delightful fusion of fresh ingredients and traditional Mexican flavors. The tender chicken and creamy beans create a comforting texture, while the lime and cilantro give the soup a refreshing zing. It’s a wholesome, satisfying dish that’s both easy to prepare and full of flavor. Perfect for a weeknight dinner or a light lunch, this soup brings a burst of Mexican cuisine to your table.

Mexican Bean Soup with Chorizo and Potatoes

This hearty Mexican Bean Soup with Chorizo and Potatoes is packed with flavor and texture. The rich, spicy chorizo pairs beautifully with tender potatoes and soft beans, creating a filling and satisfying soup. The mix of smoky spices, like cumin and paprika, adds depth, while fresh cilantro and a squeeze of lime finish the soup with a burst of freshness.

Ingredients:

• 1 cup dry pinto beans (rinsed)
• 2 medium potatoes (peeled and diced)
• 2 tablespoons olive oil
• 8 ounces chorizo (casings removed)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 6 cups chicken broth
• 1/4 cup fresh cilantro (chopped)
• 1 lime (cut into wedges, for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chorizo and cook for about 5 minutes, breaking it up as it browns and crisps.
2. Add the diced onion and garlic to the pot with the chorizo, cooking for 5-6 minutes, until the onion softens.
3. Stir in the cumin and smoked paprika, cooking for another 1-2 minutes to release the spices’ aromas.
4. Add the diced potatoes, pinto beans, and chicken broth. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the beans and potatoes are tender.
5. Season with salt and pepper to taste, and stir in the chopped cilantro just before serving.
6. Serve the soup with a wedge of lime for a fresh, tangy touch.

This Mexican Bean Soup with Chorizo and Potatoes is a flavorful, filling dish perfect for a cozy meal. The chorizo adds a rich, spicy kick, while the beans and potatoes make the soup hearty and satisfying. The smoky spices and fresh cilantro finish the dish beautifully, making it a comforting, well-rounded meal that will leave you craving more. Whether you serve it for lunch or dinner, this soup is sure to become a favorite.

Mexican Bean Soup with Corn and Avocado

This Mexican Bean Soup with Corn and Avocado is a refreshing and colorful twist on the classic bean soup. The addition of sweet corn and creamy avocado makes the soup lighter yet still satisfying. Flavored with cumin, garlic, and a hint of lime, this soup offers a deliciously tangy and slightly smoky profile. It’s a perfect choice for a light, summery meal or a vegetarian option that’s bursting with flavor.

Ingredients:

• 2 cups dry black beans (rinsed)
• 1 cup fresh or frozen corn kernels
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 ripe avocado (diced)
• 1/4 cup fresh cilantro (chopped, for garnish)
• 1 lime (cut into wedges, for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, until the onions are soft and translucent.
2. Add the minced garlic, cumin, and chili powder, stirring well to coat the onions and garlic in the spices. Cook for another 1-2 minutes.
3. Add the black beans and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender.
4. Once the beans are cooked, stir in the corn and cook for an additional 5-10 minutes, until the corn is heated through.
5. Season the soup with salt and pepper to taste.
6. Serve the soup in bowls, topped with diced avocado and fresh cilantro. Add a wedge of lime for an extra burst of freshness.

This Mexican Bean Soup with Corn and Avocado is a light, yet satisfying dish that perfectly balances creaminess, sweetness, and spice. The tender black beans and sweet corn create a hearty base, while the avocado adds a rich, creamy texture that complements the smoky flavors. Topped with cilantro and lime, this soup is both refreshing and comforting, making it a fantastic choice for a warm-weather meal or a flavorful vegetarian option.

Mexican Black Bean Soup with Roasted Tomatoes

This Mexican Black Bean Soup with Roasted Tomatoes is a vibrant, rich, and flavorful dish that brings together the earthiness of black beans and the smokiness of roasted tomatoes. Roasting the tomatoes deepens their flavor and gives the soup a slightly caramelized sweetness, which balances perfectly with the heat from the jalapeños and the depth of the cumin and chili powder. Topped with a dollop of sour cream and a sprinkle of cilantro, this soup is a crowd-pleasing, satisfying meal.

Ingredients:

• 2 cups dry black beans (rinsed)
• 4 medium tomatoes (quartered)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 jalapeño (diced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro (chopped, for garnish)
• Sour cream (for serving, optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the quartered tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, until the tomatoes are soft and slightly charred.
2. Heat a large pot over medium heat and add the diced onion, cooking for 5-6 minutes until softened.
3. Add the minced garlic and diced jalapeño to the pot and cook for an additional 1-2 minutes until fragrant.
4. Stir in the cumin and chili powder, cooking for 1 minute to toast the spices.
5. Add the black beans, roasted tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, until the beans are tender.
6. Season with salt, pepper, and lime juice to taste.
7. Serve the soup hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

This Mexican Black Bean Soup with Roasted Tomatoes is a flavorful and hearty dish that combines the richness of black beans with the smoky sweetness of roasted tomatoes. The depth of flavor from the spices and the slight heat from the jalapeño elevate the soup, while the cilantro and sour cream add freshness and creaminess. It’s a comforting and satisfying soup that’s perfect for cooler weather or when you’re craving something packed with bold flavors.

Mexican Bean Soup with Pumpkin and Chiles

This Mexican Bean Soup with Pumpkin and Chiles is a unique and comforting twist on the classic bean soup. The smooth, velvety pumpkin puree adds richness and natural sweetness, while the chiles provide a gentle heat and smoky flavor. This soup is a hearty, nutritious meal that’s perfect for fall, offering a blend of spices that make every spoonful a cozy, flavorful experience. The pumpkin pairs beautifully with the beans, creating a thick, creamy texture.

Ingredients:

• 2 cups dry pinto beans (rinsed)
• 1 cup pumpkin puree (canned or fresh)
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 1 tablespoon olive oil
• 1-2 dried ancho chiles (seeds removed and chopped)
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro (chopped, for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
2. Add the minced garlic and chopped ancho chiles, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the cumin and cinnamon, cooking for another minute to release the spices’ aromas.
4. Add the pinto beans, pumpkin puree, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 1 to 1.5 hours, until the beans are tender.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges for a burst of citrus.

This Mexican Bean Soup with Pumpkin and Chiles is a warm, satisfying dish that combines the earthy flavors of beans with the sweetness and creaminess of pumpkin. The dried ancho chiles provide a gentle heat and smokiness, while the cinnamon adds a touch of warmth and depth. This soup is perfect for cozy fall evenings, offering a unique and comforting twist on traditional Mexican flavors. Whether served as a main dish or as part of a festive meal, it’s sure to impress with its depth of flavor.

Mexican Bean Soup with Beef and Vegetables

This Mexican Bean Soup with Beef and Vegetables is a hearty and filling soup that combines tender beef, beans, and an array of fresh vegetables. The slow-simmered beef creates a rich, flavorful broth that’s infused with spices like cumin, oregano, and garlic. The beans add creaminess, while the carrots, potatoes, and zucchini bring freshness and texture to the dish. This soup is perfect for a family meal, offering both nutrition and a burst of authentic Mexican flavor.

Ingredients:

• 2 cups dry kidney beans (rinsed)
• 1 lb beef stew meat (cubed)
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 2 medium carrots (peeled and diced)
• 2 medium potatoes (peeled and diced)
• 1 zucchini (diced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 cups beef broth
• 1 tablespoon olive oil
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro (chopped, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
2. Add the diced onion and garlic to the pot and cook for 5-6 minutes, until softened.
3. Stir in the cumin and oregano, cooking for an additional minute to release the spices’ aroma.
4. Add the kidney beans, carrots, potatoes, zucchini, beef broth, and bay leaf. Bring the soup to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender and the beans are cooked through.
5. Season with salt and pepper to taste, and remove the bay leaf.
6. Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor.

This Mexican Bean Soup with Beef and Vegetables is a deliciously hearty meal that brings together tender beef, creamy beans, and a variety of fresh vegetables. The slow simmering process infuses the soup with deep, rich flavors, while the cumin and oregano add a warm, aromatic touch. This soup is perfect for a family dinner, offering both comfort and nourishment. Whether served with a side of cornbread or simply enjoyed on its own, it’s a satisfying and flavorful meal that’s sure to become a favorite.

Note: More recipes are coming soon!