Are you craving a warm, comforting, and incredibly flavorful meal that's also good for you? Look no further! This Mexican bean soup recipe is the perfect answer. It's packed with protein, fiber, and vibrant spices, making it a delicious and healthy addition to your weekly meal plan. Perfect for a quick weeknight dinner or a cozy weekend lunch, this easy recipe is sure to become a family favorite. Get ready to experience the magic of homemade cooking with this simple yet satisfying dish!
Ingredients:
This recipe serves 4-6 people. Feel free to double or halve it depending on your needs.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
Get started: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and red bell pepper and cook for another 3-5 minutes, until slightly tender.
Building the Flavor: Now, it's time to build the flavor foundation of your soup. Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, to toast the spices and release their aromas. This simple step significantly enhances the overall taste of your Mexican bean soup.
Simmering to Perfection: Add the diced tomatoes (undrained), vegetable broth, kidney beans, and pinto beans to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes for a deeper, richer flavor. The longer it simmers, the more the flavors will meld together.
Season and Serve: Season the soup with salt and pepper to taste. Before serving, taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Tips for the Best Mexican Bean Soup:
- Spice it up: Adjust the amount of cayenne pepper to control the level of spiciness. For a milder soup, omit it altogether. Alternatively, add a pinch of smoked paprika for a smoky flavor.
- Add some veggies: Feel free to add other vegetables like corn, carrots, or zucchini. Add them along with the bell pepper.
- Make it creamy: For a creamier soup, blend a portion of the soup with an immersion blender before serving.
- Use different beans: Experiment with other beans like black beans or cannellini beans.
Variations:
- Vegetarian Chili: Add a tablespoon of tomato paste for a richer, deeper tomato flavor.
- Chicken Mexican Bean Soup: Add cooked shredded chicken for extra protein.
- Spicy Mexican Bean Soup: Increase the amount of cayenne pepper or add a diced jalapeño pepper for extra heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 10-15 grams
- Fiber: 10-15 grams
This delicious and easy Mexican bean soup recipe is perfect for a healthy and satisfying meal. Enjoy!