Imagine a warm, inviting bowl of Mexican Bean Soup, its rich, earthy aroma filling your kitchen.
The vibrant colors of dark beans and red tomatoes contrast with the golden, crispy sweet potato croutons, creating a feast for both the eyes and the palate.
On a chilly evening, this hearty soup is a hug in a bowl, offering comfort and satisfaction with every spoonful.
For me, this dish is a lifesaver during those hectic weeknights when time is scarce but the desire for a nourishing meal is strong.
I remember one particularly busy Wednesday when this soup provided a quick yet wholesome dinner, bringing my family together around the table for a much-needed moment of relaxation.
Whether you’re juggling a full schedule or simply craving something cozy for Sunday supper, this Mexican Bean Soup is a reliable, delicious choice. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of cumin, chili, and smoked paprika.
- Uses pantry staples like canned beans and diced tomatoes for convenience.
- Provides a healthy, hearty meal with plant-based protein and fiber.
- Freezes beautifully, making it perfect for meal prep and future enjoyment.
- Offers customizable spice levels to suit personal taste preferences.
Ingredients
- 1 tablespoon olive oil — use extra virgin for richer flavor.
- 1 medium onion, chopped — find fresh and firm onions.
- 2 cloves garlic, minced — opt for organic if possible.
- 1 teaspoon cumin — use freshly ground for stronger aroma.
- 1 teaspoon chili powder — choose a high-quality blend.
- 1/2 teaspoon smoked paprika — make sure it’s authentically smoked.
- 2 cans (15 ounces each) black beans, drained and rinsed — look for BPA-free cans.
- 1 can (14 ounces) diced tomatoes — select ones with no added sugar.
- 4 cups vegetable broth — use low-sodium for healthier soup.
- 1 large sweet potato, peeled and diced — pick a firm, unblemished sweet potato.
- 1 tablespoon olive oil (for sweet potato croutons) — use extra virgin for extra flavor.
- Salt and pepper to taste — freshly ground adds better flavor.
- 2 tablespoons fresh cilantro, chopped — use fresh, vibrant leaves.
Step-by-Step Method
Preheat the oven to 400°F (200°C). Gather all ingredients and equipment. Chop the onion and mince the garlic.
Peel and dice the sweet potato. Set aside the chopped cilantro for garnishing.
Make certain your blender or immersion blender is ready for use. These preparations will streamline your cooking process.
Sauté Aromatics
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, around 5 minutes.
Stir in the minced garlic, cumin, chili powder, and smoked paprika, and cook for another minute. This step infuses the oil and onions with rich flavors.
Combine & Boil
Add the drained and rinsed black beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients.
Bring the mixture to a boil. This helps meld the flavors together and starts cooking the beans and tomatoes.
Simmer the Soup
Once boiling, reduce the heat and let the soup simmer for 15 minutes.
Stir occasionally to prevent sticking. This allows the flavors to deepen and the beans to soften, creating a rich base for your soup.
Roast Sweet Potato Croutons
While the soup simmers, toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper.
Spread them evenly on a baking sheet. Roast in the preheated oven for 25 minutes or until crispy.
Confirming even roasting will give you perfectly crunchy croutons.
Blend & Season
Blend the soup using a blender or immersion blender until smooth.
Taste and adjust seasoning with salt and pepper. Let the soup rest for 5 minutes before serving.
This step guarantees a creamy texture and allows flavors to settle.
Serve & Garnish
Ladle the soup into bowls.
Top with sweet potato croutons and a sprinkle of chopped cilantro.
Optionally, add a squeeze of lime for a fresh zing.
Enjoy your flavorful Mexican Bean Soup with a delightful crunch from the croutons.
Ingredient Swaps
- For a vegetarian or vegan version, verify the vegetable broth used is plant-based; many ready-made broths are already suitable.
- Substitute black beans with pinto or kidney beans if preferred or if they’re more readily available.
- Replace sweet potato with butternut squash for a different flavor profile and similar texture in the croutons.
- Use canned tomatoes with green chilies for an extra spicy kick instead of regular diced tomatoes.
- If smoked paprika is unavailable, regular paprika can be used, though it will lack the smoky flavor.
You Must Know
- Use Fresh Spices: To maximize the flavor of your Mexican Bean Soup, confirm your cumin, chili powder, and smoked paprika are fresh. Fresh spices have a more robust flavor, which will enhance the overall taste of the soup.
- Let Beans Rest: After simmering the soup for 15 minutes, allow the beans to rest for an additional 5 minutes off the heat. This resting period helps the flavors meld together for a more cohesive taste.
- Roast Sweet Potatoes Evenly: When preparing the sweet potato croutons, spread them out in a single layer on the baking sheet. This confirms even roasting and a crispy texture, which adds a delightful crunch to your soup.
- Blend for Desired Consistency: Use a blender or immersion blender to achieve your preferred soup consistency. Blend thoroughly for a smooth texture or pulse gently if you prefer a chunkier soup.
- Adjust Spice Levels: If you enjoy a spicier soup, feel free to increase the amount of chili powder or add a pinch of cayenne pepper. Remember to taste and adjust as you go to reach your desired spice level.
Serving Tips
- Serve the soup in deep bowls for a cozy presentation.
- Garnish with extra cilantro and a wedge of lime for added flavor.
- Pair with warm, crusty bread or tortillas for dipping.
- Add a dollop of sour cream or avocado slices for creaminess.
- Sprinkle with shredded cheese for an extra layer of richness.
Storage & Make-Ahead
Mexican Bean Soup can be refrigerated in an airtight container for up to 3 days.
For make-ahead convenience, prepare the soup without blending and store it.
It freezes well for up to 2 months.
Add fresh cilantro and sweet potato croutons after reheating for ideal texture and flavor.
Reheating
To gently reheat Mexican Bean Soup, use the microwave on low power.
Alternatively, use the oven at 300°F.
You can also reheat it on the stovetop over low heat.
Stir occasionally to prevent scorching.
Cultural Significance of Ingredients
When you plunge into a bowl of this flavorful Mexican Bean Soup, you’re not just savoring a meal—you’re experiencing a tapestry of cultural history. Each ingredient tells a story of tradition and community that resonates deeply.
- Black Beans: These protein-rich legumes are a staple in Mexican cuisine, symbolizing sustenance and nourishment.
- Cumin and Chili Powder: These spices add warmth and depth, reflecting the vibrant flavors that define Mexican dishes.
- Sweet Potatoes: With their mild sweetness, they honor the indigenous roots of Mexico, where they’ve been cultivated for thousands of years.
- Cilantro: This herb’s fresh, citrusy notes bring brightness, a beloved enhancer in Mexican cooking.
Each spoonful connects you to a culinary journey through time and culture.
Final Thoughts
Give this Mexican Bean Soup with Sweet Potato Croutons a try for a cozy, flavorful meal that’s sure to impress! Feel free to tweak the spices to match your taste, and don’t forget to add a squeeze of lime for an extra burst of flavor.
Frequently Asked Questions
Can I Use Canned Sweet Potatoes Instead of Fresh for the Croutons?
I wouldn’t recommend using canned sweet potatoes for the croutons. Fresh ones get that perfect crispy texture when roasted, while canned ones tend to be too soft. Trust me, the crunch adds a delightful contrast to the soup.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker! I’d sauté the onions and spices first, then combine everything in the slow cooker. Let it simmer on low for 6-8 hours, blending before serving. Enjoy!
What Can I Substitute for Black Beans if I’m Allergic?
If you’re allergic to black beans, I’d recommend using kidney beans or chickpeas instead. They offer a similar texture and hearty flavor. Trust me, the soup will still be delicious and comforting with these substitutions!
How Can I Make This Soup Thicker Without a Blender?
To make the soup thicker without a blender, I’d suggest mashing some beans with a fork before adding them. This creates a lovely, hearty texture. You’ll find it comforting and delicious with each spoonful. Enjoy!
Are There Any Recommended Toppings Besides Sweet Potato Croutons and Cilantro?
I’d recommend adding avocado slices, a dollop of sour cream, or shredded cheese for a creamy touch. You could also sprinkle some chopped jalapeños for heat or tortilla strips for crunch. These toppings elevate the soup beautifully!
Mexican Bean Soup with Sweet Potato Croutons
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoon
- 1 Blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 can black beans 15 ounces each, drained and rinsed
- 1 can diced tomatoes 14 ounces
- 4 cup vegetable broth
- 1 large sweet potato peeled and diced
- 1 tablespoon olive oil for sweet potato croutons
- salt to taste
- pepper to taste
- 2 tablespoon fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, and smoked paprika, and cook for 1 minute.
- Add the black beans, diced tomatoes, and vegetable broth to the pot and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- While the soup is simmering, toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper.
- Spread the sweet potato on a baking sheet and roast in the preheated oven for 25 minutes or until crispy.
- Blend the soup with a blender or immersion blender until smooth.
- Season the soup with salt and pepper to taste and let it rest for 5 minutes.
- Serve the soup with sweet potato croutons and garnish with chopped cilantro.
Notes
