Homan at Home

Happiness lives here


Mexican Bean Soup

Mexican Bean Soup Header

I don’t know why it’s taken so long for me to share this family staple. The story of Mexican bean soup goes back to my early days at college. My friends and I would make waffles for Sunday breakfast, and then throw a soup in the crockpot for dinner. This was the one I always waited for (although I was a pretty big fan of Southwest Chicken Soup, too). 

It’s full of vegetarian protein and flavored with salsa, so you know this one’s good for you. With three kinds of beans (four if you count green beans), potatoes, corn, and tomatoes, this is a hearty soup that keeps you full for hours. It’s the perfect addition to a winter day – steamy, hearty, and has a lovely little Mexican-spice kick! 


For non-vegetarians, you can exchange the vegetable bouillon for a chicken one. I think it tastes best as written (I use hot picante sauce in order to bring out that spicy taste), but a substitution here and there won’t hurt things too much. It’s a super easy, super flexible meal. And it’s colorful, so this soup will look great on your table!

Mexican Bean Soup Wide

 

Mexican Bean Soup
Serves 8
A color and flavorful simple soup you can make on either the stove top or slow cooker!
Write a review
Print
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 1 can kidney beans
  2. 1 can black beans
  3. 1/2 can garbanzo beans
  4. 1/2 cup picante sauce
  5. 1 can green beans
  6. 1 can corn
  7. 1 vegetable bouillon cube
  8. 3-5 cups water
  9. 2 potatoes, peeled and chopped
  10. 1 can diced tomatoes
Instructions
  1. Place all ingredients in slow cooker.
  2. Allow to cook on low for 6-8 hours or 3-4 hours on high.
Notes
  1. You can also make this on the stove top! Just put all your ingredients in a big pot, bring to boiling, then cover and allow to simmer for 20-30 minutes.
Homan at Home http://homanathome.com/

And for you visual folks, here’s how to make it!

P.S. – You may notice the video version differs slightly from the one above. The video is my super quick go-to. I substitute 1 can of mixed veggies for the potatoes, green beans, and corn. This cuts the prep time down quite a bit, but it’s not as healthy.

 

Warm winter soups are so wonderful! What’s your favorite? Leave a comment below and let me know!

Mexican Bean Pinnable

4 Comments

Homan at Home

[…] Mexican Bean Soup […]

Chantile

I was just thinking about this soup the other day! It is going on the menus for next week. I like to grill some chicken and make some rice to eat with the leftovers.

Diane Homan

We love it over rice! This was a great find – actually, everything we ever ate on Sundays was a great find 🙂

Homan at Home

[…] soup weather is back. In celebration, I’ve been making soup all week – corn chowder, Mexican bean, taco, all the soups I’ve been waiting months for it to be cool enough to eat again. And of […]

Leave a Reply

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

CommentLuv badge

Hello!

Hi! I’m Diane, mom of two and wife to a pretty great guy. I love to cook and craft. I’m so excited to share my projects with you!

Learn More →