Imagine the warm aroma of smoked paprika and cumin filling your kitchen as vibrant hues of roasted carrots, butternut squash, and sweet potatoes glisten in a hearty pot of Mexican Bean Soup.
The subtle crunch of caramelized veggies blends seamlessly with the tender beans, creating a texture that’s both comforting and satisfying. This dish holds a special place in my heart as it has often been my go-to during those chilly evenings when I craved something nourishing yet effortless.
Whether you’re looking for a quick solution for busy weeknights or a cozy meal for lazy Sunday suppers, this soup fits seamlessly into any occasion.
I remember one particularly hectic evening when this recipe saved the day, providing warmth and comfort to my family amidst the chaos.
Ready to transform simple ingredients into a soul-soothing masterpiece? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a mix of spices and roasted vegetables.
- Uses pantry staples like canned beans and diced tomatoes for convenience.
- Freezes beautifully, making it an ideal make-ahead meal for busy days.
- Provides a hearty, nutritious meal with a variety of vegetables and proteins.
- Offers easy customization with adjustable spice levels to suit personal preferences.
Ingredients
- 1 tablespoon olive oil — use extra virgin for better flavor.
- 1 cup carrots, diced — opt for organic if available.
- 1 cup butternut squash, diced — choose a firm squash.
- 1 cup sweet potatoes, diced — make sure they’re fresh and firm.
- 1 teaspoon salt — sea salt preferred for enhanced taste.
- 1/2 teaspoon black pepper — freshly ground for best aroma.
- 1 tablespoon olive oil — use extra virgin for sautéing.
- 1 small onion, diced — yellow onions add a mild sweetness.
- 2 cloves garlic, minced — use fresh garlic for a robust taste.
- 1 teaspoon ground cumin — freshly ground for a stronger flavor.
- 1 teaspoon smoked paprika — adds a smoky depth.
- 1/4 teaspoon cayenne pepper — adjust for desired heat.
- 1 (14-ounce) can diced tomatoes — choose no-salt-added if possible.
- 4 cups vegetable broth — low-sodium for better control over salt.
- 1 (15-ounce) can black beans, drained and rinsed — organic if possible.
- 1 (15-ounce) can kidney beans, drained and rinsed — organic if possible.
- 1/2 cup corn kernels — fresh or frozen for best taste.
- 1 tablespoon lime juice — freshly squeezed for a zesty note.
- 1/4 cup fresh cilantro, chopped — use fresh for a vibrant flavor.
Step-by-Step Method
Preheat the oven to 400°F (200°C). Toss the diced carrots, butternut squash, and sweet potatoes with a tablespoon of olive oil, salt, and black pepper. Spread them evenly on a large baking sheet.
Roast the vegetables for 20 minutes until they’re tender and slightly browned. This roasting process enhances their sweetness and adds depth to the soup.
Sauté Aromatics
Heat a tablespoon of olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until they become soft and translucent.
This process releases the natural sweetness of the onions and the robust flavor of the garlic, creating a flavorful base for the soup.
Spice it Up
Stir in the ground cumin, smoked paprika, and cayenne pepper. Cook for about 1 minute to allow the spices to release their flavors.
This step is essential as it infuses the oil with spice, contributing to the soup’s warmth and depth. Adjust the cayenne pepper to match your preferred level of spiciness.
Simmer the Base
Add the diced tomatoes and vegetable broth to the pot. Bring the mixture to a simmer.
This step combines the flavors of the aromatics and spices with the liquid, forming the flavorful broth base for the soup. Verify the mixture is well combined, and continue to simmer gently.
Add Beans & Corn
Stir in the drained and rinsed black beans, kidney beans, and corn kernels. Let the soup simmer for an additional 10 minutes.
This allows the beans and corn to absorb the flavors of the broth while also contributing to the heartiness of the soup. Stir occasionally to prevent sticking.
Incorporate Roasted Veggies
Add the roasted vegetables to the simmering soup. Stir well to guarantee the vegetables are evenly distributed throughout the soup.
Let the mixture simmer for another 5 minutes. This step combines the roasted vegetables’ rich flavors with the rest of the soup, assuring a harmonious taste.
Finish with Lime & Cilantro
Remove the pot from the heat and stir in the lime juice and chopped fresh cilantro.
The lime juice adds a touch of brightness, balancing the soup’s rich flavors, while the cilantro provides a fresh, herby note. Allow the soup to rest for 5 minutes before serving, ensuring all flavors meld together beautifully.
Ingredient Swaps
- For a budget-friendly option, substitute canned beans with dried beans that have been soaked and cooked, as they’re often more economical.
- To make the soup vegan, verify the vegetable broth used is plant-based.
- If you prefer a milder flavor, omit the cayenne pepper or reduce the amount.
- For a regional twist, substitute butternut squash with local seasonal vegetables available in your area.
You Must Know
- Use Fresh Spices: For the most flavorful soup, verify your spices are fresh. Ground cumin and smoked paprika can lose potency over time, so fresh spices will enhance the overall taste of your Mexican Bean Soup.
- Let Vegetables Caramelize: When roasting the fall vegetables, allow them to caramelize slightly. This process adds depth and richness to the soup, creating a more robust flavor profile.
- Adjust Spice Level: Customize the heat of your soup by adjusting the amount of cayenne pepper. If you prefer a spicier kick, feel free to add a bit more, but remember to taste as you go.
- Rest Before Serving: Allow the soup to rest for about 5 minutes after cooking. This resting time helps the flavors meld together, resulting in a more harmonious and delicious dish.
- Serve with Additions: Enhance your dining experience by serving the soup with crusty bread or tortilla chips. These additions not only complement the soup but also add texture and variety to your meal.
Serving Tips
- Serve the soup hot with a side of crusty bread for dipping.
- Top with avocado slices and a dollop of sour cream for added creaminess.
- Garnish with extra cilantro and lime wedges for a fresh, zesty touch.
- Pair with tortilla chips or quesadillas for a complete Mexican-inspired meal.
- Add a sprinkle of shredded cheese for a rich, savory finish.
Storage & Make-Ahead
Mexican Bean Soup with Roasted Fall Veggies can be stored in the refrigerator for up to 4 days.
For longer storage, freeze the soup in airtight containers for up to 3 months.
Prepare in advance by roasting veggies and cooking the soup.
Then combine and reheat when ready to serve.
Reheating
For gentle reheating of Mexican Bean Soup, use a microwave on low power.
Warm in the oven at 300°F.
Alternatively, simmer gently on the stovetop to avoid overcooking.
Cultural Significance of Ingredients
While preparing Mexican Bean Soup, it’s fascinating to explore the cultural significance of the ingredients that make this dish so vibrant and nourishing. Each component tells a story of Mexico’s rich culinary heritage, blending indigenous and global influences.
Black beans and kidney beans, staples in Mexican cuisine, symbolize sustenance and community, often shared in family gatherings. The smoky warmth of cumin and paprika echoes centuries-old trade routes, while corn, a sacred crop to the Aztecs, grounds the soup in tradition.
Roasted vegetables add a seasonal twist, celebrating the bounty of fall. As I chop cilantro and squeeze lime, I feel connected to generations who’ve celebrated these flavors.
This soup is more than a meal; it’s a tribute to a vibrant culture.
Final Thoughts
We hope you’ll give this hearty Mexican Bean Soup with Roasted Fall Veggies a try—it’s perfect for warming up on a chilly day!
Feel free to tweak the spice level to suit your taste and enjoy it with some crusty bread or tortilla chips for a complete meal.
Frequently Asked Questions
Can I Freeze the Mexican Bean Soup?
I’d definitely freeze the soup! Just let it cool completely, then store it in airtight containers. The flavors meld beautifully over time. When you reheat, it’s like enjoying a cozy hug in a bowl all over again.
How Long Does the Soup Stay Fresh in the Fridge?
I usually keep the soup in the fridge for up to five days. Its flavors deepen over time, making each reheated bowl a comforting delight. Just guarantee it’s stored in an airtight container to maintain freshness.
What Can I Use Instead of Cilantro?
I totally get not everyone loves cilantro. You can swap it with fresh parsley for a milder taste, or try basil for a unique twist. Either choice will still give your soup a delightful, fresh finish.
Is This Soup Suitable for a Gluten-Free Diet?
Yes, this soup suits a gluten-free diet! I guarantee all ingredients, like vegetable broth and spices, are gluten-free. It’s comforting, hearty, and perfect for those chilly days when you crave something warm and nourishing.
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely, you can use fresh tomatoes instead of canned. I love the vibrant taste they add. Just dice them and let them simmer longer to release their juices and blend beautifully with the other flavors. Enjoy!
Mexican Bean Soup with Roasted Fall Veggies
Equipment
- 1 large baking sheet
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots diced
- 1 cup butternut squash diced
- 1 cup sweet potatoes diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion diced
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes 14-ounce
- 4 cup vegetable broth
- 1 can black beans 15-ounce, drained and rinsed
- 1 can kidney beans 15-ounce, drained and rinsed
- 1/2 cup corn kernels
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss carrots, butternut squash, and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables in the oven for 20 minutes or until tender and slightly browned.
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until soft and translucent.
- Stir in cumin, smoked paprika, and cayenne pepper and cook for 1 minute.
- Add diced tomatoes and vegetable broth to the pot and bring to a simmer.
- Stir in black beans, kidney beans, and corn kernels, and let simmer for 10 minutes.
- Add the roasted vegetables to the soup and stir well.
- Simmer for an additional 5 minutes to combine flavors.
- Remove from heat and stir in lime juice and fresh cilantro.
- Let the soup rest for 5 minutes before serving.
Notes
