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5 from 2 votes

Vegetarian Spicy Mexican Bean Soup

Learn how to make the best homemade Mexican Bean Soup. Our healthy vegetarian recipe features spicy chipotle pepper, lime, avocado & cream.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: Mexican
Keyword: Bean Soup, Mexican Bean Soup, Mexican Soup, Vegetarian Soup
Servings: 6
Calories: 840kcal

Equipment

  • Large pot or Dutch Oven
  • French knife
  • Wooden spoon or spatula

Ingredients

  • 2 tbsp Canola oil
  • 19 oz Canned Black Beans
  • 4 Roma tomatoes roughly chopped
  • 1 Spanish onion roughly chopped
  • 2 Celery ribs roughly chopped
  • 1 Carrot roughly chopped
  • 5 Garlic cloves minced
  • 1 Chipotle Pepper
  • 4 cups Vegetable broth
  • 2 tsp Cumin
  • 1/2 tsp Kosher salt
  • 1/8 tsp Black Pepper
  • 2 tsp Lime juice
  • 1 Avocado sliced
  • 1/4 cup Sour cream
  • Cilantro
  • Tortilla chips

Instructions

  • Heat the oil in a large pot or dutch oven over medium heat. Add the garlic, onions, celery, tomato and carrot. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  • Stir in the cumin and chipotle pepper and cook until fragrant, about 1 minute. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavourful and the beans are tender, about 25 minutes.
  • Stir in the cilantro, lime juice and salt and pepper, to taste. Serve garnished with sliced avocado, dollop of sour cream and tortilla chips.

Nutrition

Calories: 840kcal | Carbohydrates: 130.5g | Protein: 46.5g | Fat: 17.2g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 744mg | Potassium: 3462mg | Fiber: 33.1g | Sugar: 8.8g | Calcium: 289mg | Iron: 11mg