Description
This hearty Mexican Bean Soup is loaded with black beans, pinto beans, and plenty of spicy flavor! It’s easy to make and perfect for a healthy weeknight meal.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 tablespoons diced chilies in adobo sauce
- 1 (14 oz) can diced tomatoes
- 1 (15 oz each) can black beans, drained and rinsed
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 (15oz) can hominy, drained
- 4 cups vegetable broth
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat for 30 seconds. Add onion, garlic, bell peppers, and jalapeño pepper. Sauté for 5–7 minutes until softened and fragrant.
- Stir in garlic, cumin, smoked paprika, chili powder, and chipotle peppers. Cook for 1–2 minutes, stirring frequently.
- Add the diced tomatoes, black beans, pinto beans, hominy, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- Simmer for 10–15 minutes to allow flavors to meld.
- Remove from heat and stir in lime juice. Add salt and pepper to taste.