Easy Mexican Bean Soup

Mexican bean soup is easy, hearty, and full of mixed beans, tomatoes, vegetables, and warm spices. It is quick to prepare, naturally vegan, and perfect for weeknight meals or make-ahead lunches. Make it in just 15 minutes!

There are days when I want something quick, healthy, and filling without spending hours in the kitchen. That's when I reach for this Mexican bean soup recipe.

You only need a handful of ingredients that are probably already in your pantry: beans, tomatoes, spices, and some vegetables.

The soup cooks quickly but develops a rich flavor thanks to cumin, paprika, and oregano.

The taste is comforting and bold at the same time. You get warmth from the spices, sweetness from the corn and bell pepper, and heartiness from the beans.

What I love most is how versatile it is. Some nights I eat it as a light dinner with tortilla chips on the side.

Other times, I make a big batch and freeze portions for later. It reheats beautifully and always feels satisfying without being heavy.

This recipe is vegan, gluten free, and cooked in one pot. That means less time cleaning up and more time enjoying your meal.

If you like the flavors of Mexican cuisine but want something simple and nourishing, this is a recipe worth adding to your rotation.

Try serving it alongside Sweetcorn Jalapeño Scones, or Turmeric Bread to make it even heartier.

Or enjoy it as part of a Mexican meal along with Mexican Quinoa Salad, Xnipec - Habanero Salsa, Mini Mexican Street Corn (Elote), and some Vegan Fajitas with Mushrooms.

Be sure to wash it all down with Matcha Horchata or a Mango Soda.

Beans

Beans are the heart of this soup. They provide protein, fiber, and a creamy texture that makes the soup hearty without needing meat.

In Mexican cooking, beans are central, whether in refried beans, soups, stews, or side dishes like Crock Pot Black Beans.

They pair beautifully with spices like cumin and paprika. Canned beans make this recipe quick, but you can also use cooked dried beans if you have them on hand.

Why You Should Make This Recipe

• It's naturally vegan and gluten free.
• Made in one pot with minimal cleanup.
• Ready in under 30 minutes.
• Budget-friendly and made with pantry staples.
• Perfect for meal prep and freezer-friendly.
• Customizable with different beans, toppings, and spices.

Ingredients

• Olive oil. Adds flavor and helps soften the onions. Any neutral oil works as a substitute.
• Onions. Build the flavor base. Shallots or leeks can be used instead.
• Garlic. Essential for depth. Garlic powder works in a pinch.
• Mixed beans. Provide protein and substance. Any type of bean can work-black beans, kidney beans, pinto beans.
• Vegetable stock. Creates the soup base. Use chicken stock if not cooking vegan.
• Chopped tomatoes. Add acidity and richness. Fresh tomatoes can replace canned in summer.
• Red bell pepper. Adds sweetness and color. Green peppers are more bitter but still work.
• Sweetcorn. Balances the spices with a touch of sweetness. Frozen or canned both work.
• Tomato paste. Intensifies the tomato flavor.
• Ground cumin. Brings warmth and earthiness.
• Smoked paprika. Adds smoky depth. Regular paprika is milder.
• Oregano. Balances the flavor with herbal notes.
• Chili flakes. Provide heat. Adjust to your spice tolerance.
• Salt and pepper. For seasoning balance.
• Optional toppings: cilantro, lime wedges, tortillas, avocado. Add freshness and texture.

Cook's Tips

• Rinse canned beans well to remove excess salt.
• Use a good quality vegetable stock for depth.
• Taste and adjust seasoning at the end.
• Add lime juice just before serving to brighten flavor.
• If you like a thicker soup, mash some beans in the pot.
• You can use frozen beans and veggies for convenience.
• Save hassle chopping onion and garlic - use frozen pre-chopped.
• Adjust the heat to your liking. Mine is fairly mild, so add more if you like it spicy.

Serving Suggestions

• As a starter before tacos or fajitas.
• With warm tortillas on the side.
• Topped with fresh avocado slices.
• Garnished with chopped cilantro.
• With lime wedges for brightness.
• Crumbled tortilla chips on top.
• A dollop of vegan sour cream.
• Shredded cheese if not vegan.
• With a side of cornbread.
• Served over cooked rice.

Storage and Freezing

This soup stores well. Keep it in the fridge in a sealed container for up to 4 days. The flavors deepen overnight, so leftovers taste even better.

To freeze, let the soup cool and store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

For make-ahead, chop the onions, garlic, and pepper in advance and store in the fridge. You can also measure the spices into a small jar so they're ready to go.

How to Make Mexican Bean Soup

Follow my step by step photos for the perfect Mexican Bean Soup. It's easy and delicious. 

Then scroll down for the full ingredients list and instructions in the recipe card. 

1: Cook the onions in a pan for a few minutes until soft, then add the garlic and cook for a further minute.

2: Add the beans, corn, stock, tomatoes, tomato paste, spices and herbs.

3: Give it all a good stir, bring to the boil, reduce the heat and simmer for 10-12 minutes.

4: Taste and add more spice if desired.

If you're looking for more vegan soup recipes, be sure to check out my list of 25+ VEGAN SOUP RECIPES!

Disclosure: This recipe was originally commissioned by Birds Eye in 2018. All opinions are my own. 

📖 Recipe

Mexican Bean Soup

Kate Hackworthy | Veggie Desserts

This easy vegan Mexican Bean Soup is a hearty bowl full of flavour. It's rammed with beans and veggies, and is deliciously spiced and warming. The best thing is you can make this recipe in just 15 minutes!

4.97 from 28 votes

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Course Soup

Cuisine American, Mexican

Servings 6

Calories 176 kcal

Ingredients

 

• 1 tablespoon olive oil
• 2 onions chopped
• 2 cloves garlic minced
• 2 cans mixed beans 400g/15oz cans, rinsed and drained
• 600 ml vegetable stock/broth (2 ½ cups)
• 400 g canned hopped tomatoes (15 oz)
• 1 red bell pepper chopped
• 6 tablespoons canned or frozen sweetcorn
• 1 tablespoon tomato paste/puree
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried chilli flakes or to taste
• Salt and pepper

To serve (optional)

• Coriander/cilantro
• Lime wedges
• Tortillas
• Avocado sliced
• Dried chilli flakes

Instructions

 

• Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
• Add the garlic and cook for a further minute.
• Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
• Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
• Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.

Video

Notes

Cook's Tips:

• Save the hassle of chopping onion and garlic - use frozen pre-chopped.
• Adjust the heat to your liking. Mine is fairly mild, so add more if you like it spicy.
• Make it a full meal with corn on the cob, salsa and nachos and other Mexican foods.
• I love adding toppings to soup - add avocado, cilantro/coriander, a wedge of lime or even grilled corn, more pulses or crispy tortillas.
• This soup is freezer friendly.
• This soup is vegan and gluten-free.

 

The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 176kcalCarbohydrates: 31gProtein: 7gFat: 3gSodium: 541mgPotassium: 611mgFiber: 6gSugar: 5gVitamin A: 1315IUVitamin C: 41.6mgCalcium: 63mgIron: 3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.