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!
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!