Mexican Bean and Tomato Soup is a rich, hearty, loaded with veggies , spicy soup and of the best comfort foods on a cold day

There is nothing much better on a cold evening than a rich, hearty pot of soup on the stove.

Mexican Bean and Tomato Soup is one of our favorites as it combines all the best, and our preferred, flavors in one soup.

The soup is packed with protein loaded veggies and is not overly spicy, just the way we like it. A crusty bread roll, a mug of soup and a good book is really all I need on a chilly day.

I know some people do not like Cilantro, which of course I absolutely love, anytime of the year. My husband and son are not so much into Cilantro though.

They will eat it, and usually not even realize it. But as the Cilantro gets added right before serving, I  serve the chopped Cilantro on the side in a smaller bowl.

This way whomever wants to add Cilantro, can easily do so.

Overall this is a delicious, hearty soup and you might want to make some extra as seconds are always requested.

My son also likes to take a small jug filled with the Mexican Bean and Tomato Soup to work to enjoy at lunch time.

Although he admits the soup does not last through the morning and is finished by lunch time !

~~ Quick PIN Link ~~

The smell of the soup is heavenly ! And if your family is anything like mine, they will visit the kitchen a lot!  Checking up on when exactly the soup will be ready and they can start to dig away.

More Soup recipes you might like:

• Potato Bacon and Leek Soup
• Split Pea and Ground Beef Soup (Slow-Cooker)
• Chicken Noodle Soup
• Creamy Shrimp Tortellini Soup
• Mozzarella Stuffed Meatball Soup

Mexican Bean And Tomato Soup

Mexican Bean And Tomato Soup

Linda Nortje

Rich, hearty and loaded with veggies makes this spicy Mexican Bean and Tomato Soup one of the best comfort foods on a cold day

4.88 from 16 votes

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican-Style

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 270.6 kcal

Ingredients

  

1x2x3x

• 2 TB extra-virgin Olive Oil
• 1 Red Onion finely chopped
• 1 TB Fresh Garlic crushed
• 1 TB Fresh Ginger finely grated
• 1 TB Chili Paste
• 1 t Ground Cumin
• 2 t Ground Coriander
• 2 Carrots peeled, grated
• 3 Celery Ribs chopped
• 1 can 410g Mexican-Style Tomatoes ( 15 oz )
• 2 Large Potatoes peeled, finely diced
• 3 cups Chicken Stock
• 1 can 410g Butter Beans, drained and rinsed ( 15 oz )
• 1 can 410g Red Kidney Beans, drained and rinsed ( 15 oz )
• ¼ t Salt
• 2 TB Cilantro chopped

Instructions

 

• Heat the Oil in a large pot – saute the Onion 3 minutes
• Stir in the Garlic, Ginger, Chili Paste, Cumin, Coriander, Carrots and Celery – stir-fry 3 – 5 minutes
• Add the Tomatoes, Potatoes and Chicken Stock – reduce heat and simmer, covered, until the vegetables are halfway cooked
• Once halfway cooked, add the Butter Beans, Kidney Beans and the Salt – continue to cook until all the vegetables are soft and cooked through
• Stir in the Cilantro

Nutrition Facts

Mexican Bean And Tomato Soup

Amount per Serving

Calories

270.6

% Daily Value*

Fat

 

7.2

g

11

%

Saturated Fat

 

1.1

g

7

%

Polyunsaturated Fat

 

5

g

Cholesterol

 

4.4

mg

1

%

Sodium

 

696.9

mg

30

%

Carbohydrates

 

41.6

g

14

%

Fiber

 

7.4

g

31

%

Sugar

 

9.6

g

11

%

Protein

 

10.2

g

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve with crusty dinner rolls.