This Easy Mexican Bean Soup is proof that some good stock will go a long way in your kitchen!
As further proof that the stock is the most important ingredient in this recipe, I used canned beans and it still came out full-stop delicious. Sure, if you use home-cooked beans you'll get an upgrade, but don't worry about that until you have some tasty stock in the kitchen.
How To Make Mexican Bean Soup
So yes, maybe the title of this post should be "Good Stock For The Win" because you can literally use any bean you want in this recipe once the stock is in place.
I used Black beans, but you can use Pinto or Peruano and get an equally good result.
As mentioned, I'm using the Better Vegetable Stock from last week. It has an umami injection from nutritional yeast and I was thrilled with the results after experimenting with that uncommon ingredient.
Once your kitchen is stocked the rest is easy.
Start by roasting the tomatoes. I usually just plop them in a 400F oven for 20-25 minutes. Other ways to roast tomatoes.
Once they've been roasting for a bit you can start sweating the onion and garlic in some oil over medium heat:
You can roughly chop the 1/2 onion and leave the garlic cloves whole as all of this is going in the blender eventually.
Once the tomatoes are mostly roasted you can add them to the pan.
2 cups cooked beans (or 1 can, drained and rinsed)
2 cups of your awesome stock
1 chipotle in adobo (de-stemmed and de-seeded)
1 teaspoon Mexican oregano
1/2 teaspoon cumin (optional)
freshly cracked black pepper
1/2 teaspoon salt (plus more to taste after blending)
The chipotle isn't crucial in this recipe -- it just gives the soup a little background heat. You can omit it or use only half of it if you want a milder version. And feel free to substitute a fresh jalapeno if that's all you have.
If possible, try this recipe with some Mexican oregano as it works really well in this dish, but don't sweat it if you don't have any. What is Mexican Oregano?
Bring everything to a uniform temp and then give it a whirl in the blender.
I usually leave it a bit chunky, but you are welcome to blend it smoother if you want.
Bring to a simmer and take a final taste for seasoning.
Don't forget that the exact salt amount will depend on which stock you use! Since my homemade veggie stock is only partially seasoned I ended up using a heaping teaspoon of salt for this batch, but your mileage may vary.
I also added another generous pinch of Mexican oregano to this batch.
You can serve this up once it's been simmering for a few minutes, but if for any reason it's still a little thin for your taste then just let it simmer a little longer and it will thicken up. Conversely, if your batch seems thick just add a splash of stock to thin it out.
I topped this batch with:
Freshly chopped cilantro
Squeezes of lime
And it was full blown yummers! It's a real treat to make such a rewarding dish using simple, healthy ingredients.
Okay don't forget that you can use any bean type in this recipe as long as your stock is up to snuff! For detailed instructions on making stock check out these posts:
Both are great options for this Mexican Bean Soup recipe and you'll be able to use that stock in your enchilada sauces as well. This marks the temporary end of me raving about homemade stock 🙂
Easy Mexican Bean Soup
- 2 cups cooked beans (or a 15 oz. can)
- 2 cups stock
- 1/2 onion
- 2 garlic cloves
- 2-3 plum tomatoes
- 1 chipotle in adobo
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
For the garnish (optional):
- Mexican Crema
- squeeze of lime
- freshly chopped cilantro
- Give the tomatoes a good rinse. I usually de-stem them as well knowing that any juices in the roasting pan will go in the blender too. Roast the tomatoes in the oven (400F) for 20-25 minutes.
- Once the tomatoes have been roasting for a bit, saute the roughly chopped 1/2 onion in some oil over medium heat along with the peeled garlic cloves. You can leave the garlic cloves whole as all of this is going in the blender eventually.
- Add the roasted tomatoes to the onion-garlic mixture along with: 2 cups cooked beans, 2 cups stock, 1 chipotle in adobo, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. I usually drain and rinse canned beans.
- Bring this mixture to a uniform temp and then combine well in a blender. I usually leave it a bit chunky. Be sure to use caution when blending warm ingredients as steam can create upwards pressure on the lid.
- Add the bean mixture back to the pan and bring it up to a simmer. Once simmering be sure to give it a final taste for seasoning! I added more salt at this point (so a heaping teaspoon total for this batch) and another generous pinch of Mexican oregano.
- Serve immediately with your choice of garnish. I used Mexican Crema, freshly chopped cilantro, and a squeeze of lime.
- Store leftovers in an airtight container in the fridge where it will keep for a few days.