Imagine a steaming bowl of Mexican Bean Soup, its vibrant colors inviting you in with a promise of warmth and comfort.
The rich aroma of cumin and chili powder wafts through the air, mingling with the earthy scent of sautéed Brussels sprouts, their crispy edges glistening with balsamic vinegar.
This dish is more than just a meal; it’s a hug in a bowl, perfect for those chilly evenings when you crave something nourishing yet satisfying. I remember a particularly hectic week when this soup came to my rescue.
With little time on my hands, it was the perfect solution, providing a hearty meal in less than an hour.
Whether you’re seeking comfort on a busy weeknight or hosting a relaxed Sunday supper, this soup is your go-to. It’s easy to make and packed with flavor. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of cumin and chili powder.
- Freezes beautifully for convenient meal prep and future meals.
- Uses pantry staples like canned beans and diced tomatoes.
- Provides a healthy, protein-packed meal with black and kidney beans.
- Offers a delightful texture contrast with sautéed Brussels sprouts on top.
Ingredients
- 1 tablespoon olive oil — use extra virgin for best flavor
- 1 medium onion, diced — guarantees even cooking
- 2 cloves garlic, minced — boosts flavor and aroma
- 1 teaspoon cumin powder — opt for freshly ground
- 1 teaspoon chili powder — adjust to preferred spice level
- 1 can (15 ounces) black beans, drained and rinsed — choose low-sodium
- 1 can (15 ounces) kidney beans, drained and rinsed — organic if possible
- 4 cups vegetable broth — homemade adds depth
- 1 can (14 ounces) diced tomatoes — fire-roasted for smokiness
- 1 cup corn kernels — fresh or frozen
- 1 tablespoon lime juice — freshly squeezed preferred
- Salt and pepper to taste — sea salt recommended
- 1 pound Brussels sprouts, trimmed and halved — evenly sized for uniform cooking
- 2 tablespoons olive oil — for sautéing
- 1 tablespoon balsamic vinegar — aged for richness
Step-by-Step Method
Sauté Onions & Garlic
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and fragrant. This should take about 3-5 minutes.
Stir occasionally to prevent sticking or burning. The softened onions and garlic form the aromatic base of the soup.
Add Spices
Stir in cumin and chili powder with the onion and garlic mixture. Cook for an additional minute to allow the spices to bloom and release their flavors.
This step enhances the depth of the soup’s flavor profile.
Combine Beans & Vegetables
Add the drained black beans, kidney beans, vegetable broth, diced tomatoes, and corn kernels to the pot. Stir well to combine all ingredients.
This creates the main body of the soup, providing a rich mix of textures and flavors.
Simmer the Soup
Bring the soup mixture to a gentle simmer. Reduce the heat to low and let it simmer for 20 minutes.
This allows the flavors to meld together and the beans to absorb the spices. Stir occasionally to guarantee even cooking.
Season & Rest
Stir in lime juice and add salt and pepper to taste. Adjust the seasoning based on your preference.
Let the soup rest for 5 minutes after removing it from the heat. This resting period helps the flavors settle and intensify.
Sauté Brussels Sprouts
While the soup is resting, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the halved Brussels sprouts and sauté until they’re golden brown and tender, which should take about 8-10 minutes.
Stir occasionally to guarantee even browning.
Glaze Brussels Sprouts
Drizzle balsamic vinegar over the sautéed Brussels sprouts. Toss them to coat evenly, guaranteeing the vinegar enhances their natural sweetness.
This step adds a tangy contrast to the soup’s savory flavors.
Serve the Soup
Ladle the hot soup into bowls and top each serving with a generous portion of the sautéed Brussels sprouts.
For added flavor, consider garnishing with avocado slices or fresh cilantro. Enjoy the comforting blend of Mexican-inspired flavors.
Ingredient Swaps
- For a dietary swap, use low-sodium vegetable broth and canned beans to reduce sodium intake.
- If Brussels sprouts are unavailable, substitute with another green vegetable like kale or spinach.
- For a budget-friendly option, use dried beans that have been soaked and cooked instead of canned beans.
You Must Know
1. Use Fresh Spices: Verify the cumin and chili powder are fresh to enhance the flavors of the soup.
Old spices can lose their potency and impact the overall taste.
2. Let Beans Rest 10 Minutes: Allowing the beans to rest for a few minutes after draining and rinsing can help them absorb more flavors from the soup.
3. Brown Brussels Sprouts Evenly: Sauté the Brussels sprouts until they’re golden brown for a caramelized flavor that complements the soup’s richness.
4. Adjust Seasoning: Taste the soup before serving and adjust the salt, pepper, and lime juice to suit your preference.
Personalizing the seasoning can elevate the dish.
5. Experiment with Toppings: Consider adding toppings like avocado slices or fresh cilantro to add freshness and texture to the final dish.
Serving Tips
- Pair with warm tortillas or crusty bread for dipping.
- Top with sliced avocado and fresh cilantro for added freshness.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Serve with lime wedges for an extra citrusy kick.
- Garnish with shredded cheese for a richer flavor.
Storage & Make-Ahead
Mexican Bean Soup can be stored in the refrigerator for up to 3 days in an airtight container.
It can also be made ahead and frozen for up to 3 months.
To preserve the texture, freeze the soup without the Brussels sprouts and add them fresh when reheating.
Reheating
To gently reheat Mexican Bean Soup, use the stovetop on low heat.
Stir occasionally.
Alternatively, microwave in a covered dish.
Or warm in the oven at 300°F until heated through.
Culinary Traditions and Influences
While exploring the rich tapestry of culinary traditions, it’s clear that Mexican cuisine is a vibrant fusion of indigenous ingredients and European influences.
I find it fascinating how the Aztecs and Mayans contributed staples like beans, corn, and chili peppers, which are foundational in this Mexican Bean Soup.
The European touch, especially from Spain, introduced ingredients such as garlic and onions, enriching the flavors we savor today.
When I combine these elements with Brussels sprouts, it’s my little nod to the global nature of cuisine. The caramelized Brussels sprouts add a delightful crunch, perfectly marrying with the warm, spiced soup.
This dish isn’t just a meal; it’s a journey through history, celebrating the diverse influences that make Mexican cuisine so unique and delicious.
Final Thoughts
We invite you to try this delicious Mexican Bean Soup with Sautéed Brussels Sprouts and personalize it to your taste by adding toppings like avocado or fresh cilantro.
Feel free to experiment with the seasonings to make it your own!
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely, you can use fresh tomatoes instead of canned! Just dice them finely for a similar texture. I often prefer fresh for their vibrant flavor. Adjust cooking time slightly to guarantee they soften beautifully in the soup. Enjoy!
Is This Recipe Suitable for Freezing?
You can freeze this recipe! I recommend letting the soup cool completely before transferring it to airtight containers. The Brussels sprouts may lose some texture, so consider freezing them separately. It’s a convenient and flavorful meal option.
How Can I Make This Soup Spicier?
To spice up the soup, I’d add chopped jalapeños or a pinch of cayenne pepper. You could also sprinkle in some crushed red pepper flakes for an extra kick. Adjust to taste and enjoy the heat!
Are There Any Alternative Proteins I Can Add?
I’d suggest adding shredded chicken or chorizo for a delicious protein boost. If you prefer plant-based, toss in some tofu or tempeh cubes. These options will enhance the soup’s texture and make it heartier. Enjoy!
What Side Dishes Pair Well With This Soup?
I’d suggest pairing the dish with warm, crusty bread or a fresh, zesty salad. The bread soaks up the flavors beautifully, and the salad adds a revitalizing contrast. Both will elevate your dining experience delightfully!
Mexican Bean Soup with Sautéed Brussels Sprouts
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 can black beans 15 ounces, drained and rinsed
- 1 can kidney beans 15 ounces, drained and rinsed
- 4 cup vegetable broth
- 1 can diced tomatoes 14 ounces
- 1 cup corn kernels
- 1 tablespoon lime juice
- salt to taste
- pepper to taste
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until soft.
- Stir in the cumin and chili powder, cooking for an additional minute.
- Add the black beans, kidney beans, vegetable broth, diced tomatoes, and corn kernels to the pot and bring to a simmer.
- Reduce the heat to low and let the soup simmer for 20 minutes.
- Stir in lime juice and season with salt and pepper to taste.
- While the soup is simmering, heat 2 tablespoons of olive oil in a skillet over medium-high heat.
- Add the Brussels sprouts and sauté until they are golden brown and tender.
- Drizzle the balsamic vinegar over the Brussels sprouts and toss to coat.
- Let the soup rest for 5 minutes before serving.
- Serve the soup hot, topped with sautéed Brussels sprouts.
Notes
