10-Minute Mexican Bean Soup – #SoupSwappers

In less than ten minutes, you can make a healthy vegetarian soup dish, with very little work involved...unless you consider using a can opener work.

This month’s #SoupSaturdaySwappers “Mexican Soup” theme was chosen by Karen of Karen’s Kitchen Stories. I will admit that generally, I am not someone who gravitates towards Mexican-inspired soups due to their spice and tomato content, which almost always leave me feeling as if my stomach is on fire and slowly dying. However, this month I chose to embrace the theme, as well as filling a request for easy to prepare meals that are not only nutritious but also don’t make enough food to feed a small army.

Recently, I traveled to Richmond for an extended family affair and was confronted with the realization that there are actually people out there that read this lil’ ol’ blog and man do they ever have their requests and opinions about it. One such request was that it would be really lovely if I could come up with a few quick to make, healthy recipes, which also don’t require a single person having to eat the same meal for five days straight. Well, challenge accepted Brenda. You asked and now you have received, and yes, there will be more coming in the future.

Is there something in particular which you would like to see featured here on this blog? Perhaps a special recipe you would like to see made and adapted by me and Brenna? Please comment below with your suggestions, ideas, and recommendations. We look forward to hearing from y’all.

In less than ten minutes, you can make a healthy vegetarian soup dish, with very little work involved...unless you consider using a can opener work.

Ingredients:

  • 1 (15.5-oz.) Can Butter Beans
  • 1(15.5-oz.) Can Small White Beans
  • 1 (14.5-oz.) Can Petite Diced Tomatoes
  • 1 (4.5-oz.) Can Chopped Green Chiles
  • 1 1/2 Cups Vegetable or Chicken Broth or Stock
  • 1 Tablespoon Fresh Cilantro, Finely Chopped
  • 2 Teaspoons Taco Seasoning
  • 1/2 Teaspoon Ground Sea Salt
  • Crumbled Queso Fresco

In less than ten minutes, you can make a healthy vegetarian soup dish, with very little work involved...unless you consider using a can opener work.

Directions:

  • Rinse and drain the canned beans.
  • Add all of the ingredients, except for the queso fresco, to a medium saucepan.
  • Cook over medium-high heat until heated through.
  • Serve topped with crumbled queso fresco and additional cilantro if desired.

In less than ten minutes, you can make a healthy vegetarian soup dish, with very little work involved...unless you consider using a can opener work.

Suggestions:

  • Rinsing the beans under cold water helps to rid them of added sodium and improve the texture of this soup.
  • Use Homemade Taco Seasoning in this recipe. It has less salt than most store brand versions. If you do use a store brand version, you may want to leave the added salt in this recipe out.
  • You can replace the queso fresco in this dish with grated cheddar if desired.

In less than ten minutes, you can make a healthy vegetarian soup dish, with very little work involved...unless you consider using a can opener work.

Improvements:

  • Serve with tortilla chips.
  • Garnish with a dollop of sour cream or diced avocado.

10-Minute Mexican Bean Soup – #SoupSwappers

10-Minute Mexican Bean Soup – #SoupSwappers

Ingredients:

  • 1 (15.5-oz.) Can Butter Beans
  • 1(15.5-oz.) Can Small White Beans
  • 1 (14.5-oz.) Can Petite Diced Tomatoes
  • 1 (4.5-oz.) Can Chopped Green Chiles
  • 1 1/2 Cups Vegetable or Chicken Broth or Stock
  • 1 Tablespoon Fresh Cilantro, Finely Chopped
  • 2 Teaspoons Taco Seasoning
  • 1/2 Teaspoon Ground Sea Salt
  • Crumbled Queso Fresco

Directions:

  1. Rinse and drain the canned beans.
  2. Add all of the ingredients, except for the queso fresco, to a medium saucepan.
  3. Cook over medium-high heat until heated through.
  4. Serve topped with crumbled queso fresco and additional cilantro if desired.
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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.





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  • This soup looks amazing, despite your trepidation! Fabulous!

    • Thanks Karen…I finally got around to updating the post this morning. Somehow my Saturday got away from me!

  • KathyWalker

    Your soup sounds filling and delicious! It would definitely be a hit at my house!

  • Wendy Klik

    What a perfect weeknight dinner. Going on the menu here.

    • Thanks Wendy…it’s nice to have an easy soup to make on a busy night!

  • Sid’s Sea Palm Cooking

    I’m all about quick and easy, this sounds perfect for me, let’s see – beans and spice and tomatoes and it’s all in a soup. Winner.

    • I really just love how easy it is to throw together and I love queso fresco too!

  • oh man I grew up on bean soup! That is all I wanted to eat as a child

    • Sadly, I was not the biggest fan of bean soup as a child…I grew into it!

  • Heather Petrey

    Yay! An easy recipe I can follow, and not too many ingredients! 🙂 Add a side of bread, and I’m good to go!

    • I know right? As long as you can open a can, rinse some beans, and crumble some cheese, you’re good to go!

      • Heather Petrey

        Amen!

  • Tia

    I love soup but its rarely cold enough for me to want to make it. This looks delicious though so I will try this during the next cold spell.

  • This looks delicious! We love bean soup recipes in our house, so I’ll be adding this one into the mix!

  • I’m not a big fan of Mexican food for the same reasons that you’ve highlighted, but this looks yummy!

    • Glad I’m not the only one that tomatoes have it in for Shasie!

  • Erin Creeks

    Yum! I have been craving soup for the past 2 weeks, so this looks stupid good! I like everything spicy so I might add some sriracha sauce to the mix.:)