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 !
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
Ingredients
- 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
Serve with crusty dinner rolls.
Francine
Friday 16th of December 2022
How can I make this soup not spicy thank you
Linda Nortje
Friday 16th of December 2022
Francine, you can use plain chopped tomatoes instead of the Mexican-style and you can also leave out the Chili Paste (or use a little less)
Jamie Sherman
Wednesday 21st of October 2015
This sounds like my kind of soup! With cooler weather coming soon, I need to keep this one handy!
Evelyn Osborn
Tuesday 20th of October 2015
I'm adding this to my soup collection, we always love a great comforting bowl of soup!! Pinned