This Mexican bean soup with tortillas is savory, a little spicy, hearty, and vegan. You can eat it as a full meal or for lunch. Try it!
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Looking for a tasty soup recipe that doesn’t require all day to make? With a bite without any meat or poultry? Then this is your recipe. Are you ready to see how to make Mexican bean soup? Let’s get started!
What You Need For This Recipe
This recipe is straightforward, to make this soup recipe you need the following ingredients. So put them on your grocery shopping list and have them ready when you start:
- Beans – you can use kidney beans or black beans
- Lentils – add red or green lentils
- Onion – finely chop regular or sweet white onions
- Bell pepper – add yellow and red bell pepper
- Garlic – mince fresh garlic
- Crushed tomatoes – you can use canned tomatoes or fresh if available
- Tapenade – you can make tapenade from olives or buy at the store
- Herbs and spices – you need oregano, parsley, cumin, and chili powder
- Sweet corn – you can use canned or frozen sweet corn
- Vegetable Broth – this soup is made with vegetable broth
- Oil – to cook all the vegetables in
- Tortilla chips – to garnish the soup
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Mexican Bean Soup
- Start by finely chopping the onion, garlic, and yellow and red peppers. Heat a skillet to medium-hot and add olive oil. Sauté the yellow, red peppers, and onion first until soft and translucent.
- Then add the garlic and stir thoroughly.
- Now it is time to add the tapenade, kidney beans, and lentils before adding the crushed tomatoes. The lentils give it a great texture.
- Combine all the ingredients and add the spices including chili powder at once. Finally, add the vegetable broth. Let it simmer for 20 to 30 minutes. Just before taking the pan off the stove, add the corn and stir it into the soup.
- Decorate with some crunched tortilla chips and this easy Mexican bean soup recipe is ready to serve.
Mexican Bean Soup Recipe
A lot of vegan recipes contain beans not without reason. Beans contain a lot of protein (24 grams per 100 grams). They are also low in fat (0,8 grams per 100 grams) and they are high in fiber.
They taste great and as such a great replacement for meat. This is one of the best you ever tried. What is great about this recipe is that you get a thick and filling chowder that you can eat for lunch and easily for dinner.
Just add a little more vegetables, make some (cheesy) bread that you can eat on the side, and you are done. Making soup yourself can be very easy.
When I was young, we would eat it on the weekend and a pan of soup would be on the stove all day long to infuse it with lots of flavors.
Well, those days are gone now. You can make soup in half an hour or less. The longer you leave it on through the better it tastes. Make it today and eat it tomorrow, even better.
Serve Mexican Soup With
This dish is great on its own but you can make it even better if you add one of these side dishes or ingredients:
- Homemade tortilla chips – instead of buying tortilla chips you can make these nacho chips yourself
- No-knead Mediterranean bread – this bread with olives and sun-dried tomatoes tastes great with any soup recipe
- Tapenade tortilla bread – This is one of my favorite breads. It contains cheese but you can easily omit it
- Turkish pide bread – another great bread to combine with this dish
- Vegan peanut salad – soup and salad is a great combination especially if you serve it with vegan peanut salad
- Arepas – easy corn cakes bread recipe that you can eat with this broth
- Cheesy bread – made with garlic butter, parmesan, and lots of Mozzarella cheese
Is This Mexican Soup Freezer Friendly?
Yes, this vegan bean soup is very freezer-friendly. Make the soup but without the corn and tortilla chips. Freeze it and you can keep it for at least 3 months in the freezer.
When you want to eat it thaw it first. Then put it in a pot and slowly warm it. Do not cook it but let it simmer so it can warm through.
Put the stove on for 5-10 minutes and add the corn right at the last minute.
How To Store Mexican Soup
You have various ways to store this easy soup. In all cases let it cool completely before storing
- Refrigerator – you can store it in the refrigerator. Let it cool and pour it into this leak-free food container that you can find on Amazon or in a resealable bag. You can store it in the fridge for at least 3 days
- Freezer – you can also store this soup in the freezer. Again, let it cool completely before storing it in a freezer-friendly leak-free food container from Rubbermaid or resealable bag.
How To Reheat Mexican Soup
When you want to reheat this dish, you have several options:
- Stovetop – put it in a pan and heat to medium-hot. Do not cook but let it simmer and stir occasionally. Pour it into a bowl and serve immediately
- Microwave – divide the soup into bowls and put them in the microwave. Heat in 30-second bursts and check to see if it is warm. Stir and reheat if not heated through
- Oven – you can also heat the soup in the oven. Put in a pan and cover with lit. Heat to 400℉/200℃ and warm for 5-10 minutes or until it is warm
Can You Make Mexican Bean Soup In The Slow Cooker?
Yes, you can make it as a slow cooker recipe or pressure cooker. If you make it in the slow cooker, you can use the following settings:
- High – if you set it on HIGH put it on for 2 hours
- Low – if you set it to LOW then put your slow cooker to 4 hours
Follow the instructions mentioned above close the lid and turn on the slow cooker.
If you want to pressure cook again follow the instructions but then close the lid and put it for 15 minutes and you are ready to serve.
More Soup Recipes
If you love soup recipes you can find more here so take a look at these recipes as well:
- Mexican chicken soup
- Mexican meatball soup
- Mexican tortilla soup
- Creamy cauliflower soup
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Mexican Bean Soup
Mireille
Serves: 2 Prep Time: 5 minutes Cooking Time: 20-30 minutes
Try this Mexican bean soup with tortilla chips. It is vegan, easy to make, and delicious. A super easy bean soup recipe.
Ingredients
- 1 cup kidney beans
- 1 cup lentils
- ½ onion
- red and orange bell pepper
- 1 clove of garlic
- 1 can of crushed tomatoes
- 2 tbsp tapenade
- 1 tbsp oregano,
- 1 tbsp parsley,
- ½ tbsp cumin
- ¼ tsp chili powder (hot)
- ½ cup corn
- 1 cup vegetable broth
- 1 tbsp olive oil
- Tortilla chips to decorate
Instructions
- Sauté the vegetables onion, bell peppers and garlic in olive oil until soft
- Add the tapenade and stir
- The add the beans before adding the crushed tomatoes
- Stir before adding all the spices at once
- Finally add the vegetable broth
- Let the soup simmer between 20 to 30 minutes.
- Just before taking the pan of the stove add the crunchy corn and stir it in the soup
- Decorate with some crunched tortilla chips
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Nutrition facts
Calories: 511; Fat: 17.5g; Carb: 70.2g; Protein: 23g;
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