Mexican Bean Soup

Mexican Bean Soup
Prep time
Total time
Serves: 4-6
  • 1 cup tomatoes
  • 2 Tbsp. garlic powder
  • ¼ cup red onion
  • 1 14oz can kidney beans
  • 1 14oz can pinto beans
  • 1 green pepper
  • 1 cup green beans
  • 1 can diced tomatoes (with herbs)
  • 1½ cups frozen corn
  • 1 cup carrots
  • 2 Tbsp. Mexican seasoning
  • 2 Tbsp. cumin
  • 2 Tbsp. olive oil
  • salt to taste (optional)
  • 2 Tbsp. nutritional yeast
  1. Chop tomatoes, garlic, onion, green pepper, green beans and carrot.
  2. Place vegetables in a large soup pot. Add remaining ingredients to soup pot and bring to a boil. Once boiling stir, cover and turn down to simmer for 30 minutes.
  3. After 30 minutes, place ½ of the soup into a blender and blend on high until creamy. (If doing all may need to blend in batches, so it doesn't get all over the place).
  4. Serve hot with tortilla chips or over quinoa or rice.


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