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!
Commissioned recipe.
Mexican Bean Soup
This Mexican bean soup is packed with healthy veggies, loads of warm spices and lots of nourishing protein and fibre packed beans.
BUT, it's also really quick and easy. It only takes 15 minutes to make!
It's full of tasty Mexican flavors, in a bowl of delicious nourishment.
I adore soups at this time of year.
When the leaves fall like rain and the rain falls like, well, rain, I just want to bundle up and eat a nourishing bowl of goodness.
Soup is the ultimate comfort food. It's warming and the flavour varieties are endless.
It's also super easy to make at home.
Frozen Convenience
I've said it before and I'll say it again. Your freezer is your friend.
Not only is it great for stashing leftovers and batch cooking, but it's a saviour if you load it up with the essentials needed for meals.
I'm a huge convert now to frozen chopped onions. They just make life so much easier if you don't have to weep over the chopping yourself.
I also always keep plenty of chopped garlic, chillis and ginger in my freezer too.
Bean Soup
Add all those together with a tin of chopped tomatoes, some veggies and pulses and you can have a quick meal in minutes.
That's what I did for this meal.
I love a super easy convenient meals so... voila: Mexican Bean Soup.
The results are a beautifully spiced, hearty soup that's bursting with flavour and goodness.
You can use fresh, canned or frozen ingredients to make it really convenient!
Cook's Tips
Use frozen pulses 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
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.
Serve alongside my Mexican Grilled Chipotle Salad served in a tortilla bowl.
A horchata is the perfect drink to serve with this soup - a refreshing, creamy, sweet vegan Latin American and Mexican drink with a big, punchy flavour from the cinnamon
Storage and Freezing
This soup is freezer friendly.
Keep this Mexican bean soup in the fridge for up to 5 days.
Special Diets
This soup is vegan and gluten-free.
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!
Get the Mexican Bean Soup Recipe
Did you make this recipe? Please let me know how it turned out for you!
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Thanks for checking out my recipe! I love hearing from my readers.
You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x
Disclosure: This recipe was commissioned by Birds Eye. All opinions are my own.
📖 Recipe
Mexican Bean Soup
Ingredients
- 1 tablespoon olive oil
- 2 onions chopped
- 2 cloves garlic minced
- 2 cans 400g/15oz cans mixed beans, rinsed and drained (or 450g Birds Eye frozen Mexican bean mix)
- 600 ml (2 ½ cups) vegetable stock/broth
- 400 g (15 oz) can of chopped tomatoes
- 1 red bell pepper chopped
- 6 tablespoon 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
- 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.
Nutrition
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.
kit
Very tasty Kate. and easy to prepare,
Thank you!
Jennifer
A quick and simple soup to throw together, using pantry and freezer/fridge staples. It has less broth than similar recipes so it comes out with a nice density with the beans and corn. I needed to add more salt and bouillon powder but that's okay because it's better to start on the less salty side and adjust to taste. Easier to add salt than take it away, as they say! The written recipe should probably say ONE onion, though, because I followed it and used two onions (despite having reservations) and it was A LOT. The flavor was fine but if you don't like a lot of pieces of onion you should stick with one.
Judy Cassidy
How perfect and delicious for this chilly, rainy day! Thank you!
Brit
Super good, but I would only add 1/2 onion cuz it was a lot with 1 whole onion. Also the nutrition information is correct. I wasn’t sure so I by hand added it up myself and it was right! Super amazing!
Sandra
Fabulous soup to use up the tins of beans that sat in my cupboard unloved!!
John
The soup was good
Angus Barry
Really enjoyed this recipe ,added an extra tsp of habanero flakes and it hit the spot nicely 😊
nicole (thespicetrain.com)
This soup looks so delicious! It's bitter cold over here today and just looking at these beautiful photos warmed me up. Thanks for sharing! 🙂
Sarah
This is so tasty! Great when freshly made but BETTER as a leftover!
bryanna
have bookmarked this! I love soup for lunch and am always looking for new ones to try! 🙂
Rhian westbury
So much hidden flavour in there with the beans, this looks really tasty x
Alina | Cooking Journey Blog
I imagine how comforting this soup is with all those spices. Love how you place avocado slices and lime on top.
Hannah Healy
This looks so good! Mexican flavors are my favorite!
Deepika
I am all in for 15 minutes soup. This soup looks hearty and delicious. A perfect comfort food for winter.
Cliona Keane
I was just thinking I needed to make some soup with the homemade chicken stock from my roast dinner yesterday...this is the perfect inspiration! Thank you!
Tara
Yum! I love how easily this soup comes together by utilizing frozen ingredients. Looks so comforting on this chilly day.
Nicola
Love this soup, easy to make and so tasty. Thanks for posting it.
Wilhelmina Wessel
This hearty soup is exactly the kind of meal I am craving!