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–+ servings
hearty mexican bean soup

Mexican Bean Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 can black beans rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 can diced tomatoes
  • 1 cup corn kernels fresh or frozen
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook until translucent, about 5 minutes.
  • Stir in minced garlic, red bell pepper, and jalapeño, cooking for another 3 minutes.
  • Add cumin, smoked paprika, oregano, salt, and black pepper, and stir to combine.
  • Pour in the vegetable broth and bring to a simmer.
  • Add black beans, kidney beans, diced tomatoes, and corn to the pot.
  • Simmer for 20 minutes, stirring occasionally.
  • Remove from heat and stir in lime juice and cilantro.
  • Let the soup rest for 5 minutes before serving.

Notes

For extra flavor, you can add a dollop of sour cream or a sprinkle of cheese on top before serving. Adjust the level of spiciness by adding more or fewer jalapeños. If you prefer a thicker soup, use an immersion blender to blend a portion of the soup before adding the lime juice and cilantro.
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