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Mexican Bean Soup | Homan at Home
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5 from 1 vote

Mexican Bean Soup

A color and flavorful simple soup you can make on either the stove top or slow cooker!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: tex-mex, Mexican, bean soup, soup, slow cooker, crockpot
Servings: 8
Calories: 185kcal

Ingredients

  • 1 can kidney beans
  • 1 can black beans
  • ½ can garbanzo beans
  • ½ cup picante sauce
  • 1 can green beans
  • 1 can corn
  • 1 can diced tomatoes
  • 2 potatoes
  • 1 vegetable bouillon cube
  • 3-5 cups water

Instructions

  • Drain and rinse beans and corn.
  • Peel and chop potatoes.
  • Place all ingredients in slow cooker, with the potatoes on the bottom.
  • Allow to cook on low for 6-8 hours or 3-4 hours on high.

Video

https://youtube.com/watch?v=EAM2-BW0H-o%3Ffeature%3Dshare

Notes

  • You can also make this on the stove top! Just put all your ingredients in a big pot, bring to boiling, then reduce the heat, cover and allow to simmer for 20-30 minutes.
  • You may notice the video version differs slightly from the written recipe. 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!

Nutrition

Calories: 185kcal