• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soup

    Easy Mexican Bean Soup

    Published: Nov 12, 2018 · Modified: Sep 2, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for easy Mexican Bean Soup using canned food and pantry staples
    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!

    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!

    Soup in bowls on a table, with tortilla chips and salsa next to them.

    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. 

     

    A bowl of soup with slices of avocado garnish.

    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!

    Table of bowls of soup.

    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.

    Soup bowls on a table.

     

    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. 

    How to Make Mexican Bean Soup - Step 1: Cook the onions in a pan for a few minutes until soft, then add the garlic.

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

     

    How to make Mexican Bean Soup recipe: Step 2 - Add the beans, corn, stock, tomatoes, spices and herbs
    2: Add the beans, corn, stock, tomatoes, tomato paste, spices and herbs.

     

    How to make Mexican Bean Soup. Step 3: Give it all a good stir, bring to the boil, reduce the heat and simmer for 10-12 minutes.
    3: Give it all a good stir, bring to the boil, reduce the heat and simmer for 10-12 minutes.

     

    How to make Mexican Bean Soup. Step 4: Taste and add more spice if desired.
    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!
    Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

    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. 

    Table with bowls of soup.

    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!
    5 from 20 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 3 mins
    Cook Time 12 mins
    Total Time 15 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 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

    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.

    More Soup Recipes

    • Carrot Ginger Soup
    • 30 Delicious Vegan Soup Recipes
    • Lettuce Soup
    • Cannellini Bean Soup
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Brit

      January 12, 2021 at 3:28 am

      5 stars
      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!

      Reply
    2. Sandra

      February 24, 2020 at 11:11 pm

      5 stars
      Fabulous soup to use up the tins of beans that sat in my cupboard unloved!!

      Reply
    3. John

      January 22, 2020 at 8:23 am

      5 stars
      The soup was good

      Reply
    4. Angus Barry

      November 24, 2019 at 5:23 pm

      5 stars
      Really enjoyed this recipe ,added an extra tsp of habanero flakes and it hit the spot nicely 😊

      Reply
    5. nicole (thespicetrain.com)

      December 31, 2018 at 10:19 pm

      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! 🙂

      Reply
    6. Sarah

      November 18, 2018 at 3:53 pm

      5 stars
      This is so tasty! Great when freshly made but BETTER as a leftover!

      Reply
    7. bryanna

      November 12, 2018 at 10:17 pm

      have bookmarked this! I love soup for lunch and am always looking for new ones to try! 🙂

      Reply
    8. Rhian westbury

      November 12, 2018 at 9:56 pm

      So much hidden flavour in there with the beans, this looks really tasty x

      Reply
    9. Alina | Cooking Journey Blog

      November 12, 2018 at 6:49 pm

      5 stars
      I imagine how comforting this soup is with all those spices. Love how you place avocado slices and lime on top.

      Reply
    10. Hannah Healy

      November 12, 2018 at 6:24 pm

      5 stars
      This looks so good! Mexican flavors are my favorite!

      Reply
    11. Deepika

      November 12, 2018 at 6:12 pm

      5 stars
      I am all in for 15 minutes soup. This soup looks hearty and delicious. A perfect comfort food for winter.

      Reply
    12. Cliona Keane

      November 12, 2018 at 5:48 pm

      5 stars
      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!

      Reply
    13. Tara

      November 12, 2018 at 4:59 pm

      5 stars
      Yum! I love how easily this soup comes together by utilizing frozen ingredients. Looks so comforting on this chilly day.

      Reply
      • Nicola

        January 15, 2020 at 4:11 pm

        5 stars
        Love this soup, easy to make and so tasty. Thanks for posting it.

        Reply
    14. Wilhelmina Wessel

      November 12, 2018 at 4:57 pm

      5 stars
      This hearty soup is exactly the kind of meal I am craving!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts