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    Home » Soups

    Mexican Bean Soup ( Slow cooker option)

    Updated: Jul 27, 2019 by Verna Rindler · This post may contain affiliate links · 23 Comments

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    mexican bean soup in a brown bowl

    I LOVE this rich and hearty Mexican Bean Soup Recipe. It's the Best Mexican Bean and vegetable soup Recipe, so delicious and easily oil free.

    The Authentic flavours will transport you to Mexico, black beans, pinto beans and chick peas, lots of vegetables, earthy spices and bright herbs, simmered in the most AMAZING broth.

    Serve it with limes, hot sauce, cilantro, and tortilla chips- OH MY!?

    Mexican bean soup in a brown bowl
    I'm a huge fan of Mexican flavours, and this Easy Mexican Bean Soup Recipe will not disappoint. I whipped this soup up last week on a rainy Thursday, with the help of my 3 year old Granddaughter Belle. She is the best little helper, and loves Mexican food.?

    HOW TO MAKE MEXICAN BEAN SOUP (STOVE TOP):

    To start add the onions, oil (or broth/water) pinch of salt & pepper to your favourite soup pot (at least 5 qt or bigger), saute on medium heat for a couple of minutes, till onions soften and get a little caramel colour.

    Then add your garlic and veggies, cook for 5 minutes or so till slightly softened .

    Add in the herbs, spices and give it a stir, then pour in the wine, bouillon paste, nutritional yeast and masa flour. Let simmer for couple of minutes.

    Mexican bean soup in a pot
    Next add the beans and water. Bring to a boil, reduce to a simmer, cover and cook for 25-30 minutes until veggies are tender, Now remove from heat and add 3 big ladles of soup to your Nutra Bullet or blender. Blend until smooth.

    Return to pot, stir season with salt & pepper and serve. I like to garnish my soup bowl with a squeeze of lime, chopped cilantro, hot sauce and tortilla chips for dipping. This soup is so Freakin good people! ?

    mexican bean soup in a brown bowl
    HOW TO MAKE MEXICAN BEAN SOUP (SLOW COOKER VERSION):

    If using a slow cooker, follow directions for "stove top version" just saute veggies in a skillet first then add everything to slow cooker, cover. Cook on high for 3-4 hrs or low 5-6 hrs, turn off heat and follow directions for "stove top version".

    Ok go check your bean supply and get cooking!

    I love this Mexican Bean Soup, it's:

    Rich

    Savoury

    Authentic tasting

    Spicy as you want

    Healthy

    Easy

    totally addicting

    Protein rich

    Gluten free

    full of veggies!

    Easily oil free

    Kid friendly

    Check out some of my other Vegan Soup recipes?

    Vegetable split Pea soup
    Classic Vegan chicken Noodle Soup

    Enjoy you Guys! Happy Day?
    Feel free to comment below. I'd love your feedback!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

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    mexican bean soup in a brown bowl

    Mexican Bean Soup (Slow cooker option)


    ★★★★★

    5 from 7 reviews

    • Author: Verna
    • Total Time: 50 minutes
    • Yield: 6-8 servings 1x
    Print Recipe
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    Description

    I LOVE this rich and hearty Mexican Bean Soup Recipe. It's the Best Mexican Bean and Veggie Soup Recipe, so delicious and easily oil free. The Authentic flavours will transport you to Mexico, black beans, pinto beans and chick peas, lots of vegetables, earthy spices and bright herbs, simmered in the most AMAZING broth. Serve it with limes, hot sauce, chopped cilantro and tortilla chips for dipping- OH MY!?


    Ingredients

    Scale
    • 1 tbsp oil or so (optional)
    • 1 large yellow onion, diced
    • 3  medium bell peppers ( one green), diced
    • 4 cloves garlic, chopped
    • 2 carrots, diced, ( a cup or so)
    • 1/2 lb chopped mushrooms, ( approx 227 grams)
    • 1/4 cup red wine
    • 1 can black beans, no salt, rinsed and drained, 540 ml
    • 1 can chick peas, no salt, rinsed and drained, 540 ml
    • 1 can pinto beans ( I couldn't find "no salt added"),rinsed and drained, 540 ml
    • 1 tbsp Masa flour
    • 2 tbsps chili powder
    • 1 tbsp cumin
    • 2.5 tbsps nutritional yeast
    • 1 tsp dried oregano
    • 1 tsp granulated garlic
    • 1 tsp ground coriander
    • 1 tsp onion powder
    • 1/2 tsp salt
    • 1 tbsp tomato paste
    • 3 tbsps "Better than Bouillon Vegetarian No Beef Soup Base"
    • 8 cups water

    OPTIONAL TOPPINGS FOR SERVING:

    • lime wedges- highly recommend !!
    • chopped cilantro- highly recommend!!
    • hot sauce- highly recommend!! ( I like 'Valentina's" or "Franks Red Hot")
    • tortilla chips for dipping- yum!
    • sliced avocado
    • fresh salsa or store bought, my favourite store bought salsa is " Old El Paso Restaurante"

    Instructions

    MEXICAN BEAN  SOUP ( STOVE TOP VERSION):

    1. Add onions, oil ( or broth/water), pinch of salt & pepper to your favourite soup pot ( 5 qt or bigger). Saute on medium heat for a couple of minutes, till onions have a little caramel colour to them.
    2. Add garlic, peppers and mushrooms and cook for 5 minutes or so till veggies start to soften
    3. Then add salt, spices, give it a stir, then pour in wine, tomato paste, bouillon paste, nutritional yeast and masa flour. Let simmer for minute or two.
    4. Add beans and water . Bring to a boil, reduce to a simmer, cover and cook for 25-30 or so until veggies are tender.
    5. Now remove from heat and add 3 big ladles of soup to your Nutra Bullet or Blender. Blend till smooth. Return to pot, stir and season with salt and pepper if needed and serve with your favourite toppings.
    6. Enjoy!

    MEXICAN BEAN SOUP ( SLOW COOKER VERSION):

    1. If using a slow cooker, follow directions in "Stove Top version", just saute veggies n a separate skillet then add everything to slow cooker, cover, cook on high for 3-4 hrs or low for 5-6. Turn off heat and follow directions for "Stove Top Version"
    2. Enjoy!

    Notes

    • When you have all your veggies and beans in your pot its going to look like a lot, but it works. Trust me! It's a hearty bowl of soup.
    • I like to garnish my soup bowl with a squeeze of lime juice, chopped cilantro, hot sauce, and tortilla chips for dipping. YUMMM
    • "Valentina's hot sauce" or " Frank's Red Hot" is so good in this soup, highly recommend!
    • This soup is so Freaking Good!! You will love it
    • I use my Nutra Bullet for everything check it out here

    Other soups you might like:

    • Vegan Chicken Noodle Soup
    • Veggie Split pea Soup
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Soups
    • Cuisine: Mexican

    Keywords: taco soup, authentic, oil free, gluten free, black beans, recipe, rich, hearty, tortilla, soup, slow cooker, easy, vegan, vegetarian, beans, spicy, taco, mexican, mexican bean soup,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Soups

    • Vegan Curried Butternut Squash Soup
    • Vegan White Chili
    • Sopa de Fideo (Mexican Noodle Soup)
    • Vegan Cream of Mushroom Soup
    1568 shares
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    Reader Interactions

    Comments

    1. Robert

      January 11, 2021 at 5:01 pm

      I like to know how I would go about using dry pintos and black beans in this recipe, I have plenty of those that need to be used up 🙂

      ★★★★★

      Reply
      • Verna

        January 12, 2021 at 7:36 am

        Hi Robert you'd have to cook the beans first before making soup. Why don't you try my Charro bean recipe it is made with dried pinto beans. Enjoy!

        Reply
    2. Brittany Pappas

      October 16, 2020 at 5:03 pm

      At what point do we add in the carrots? I don’t see them listed in the steps. Thanks!

      Reply
      • Verna

        October 16, 2020 at 5:47 pm

        add them in step 2 with the mushrooms and peppers😊 Enjoy!!

        Reply
    3. Stacie

      September 19, 2019 at 4:21 pm

      Could I use more veggie broth instead of using red wine?

      Reply
      • Verna

        September 19, 2019 at 5:34 pm

        yes you could or add more beer instead? Enjoy Stacie. I recommend trying it with the red wine next time if you have it.

        Reply
      • Verna

        September 19, 2019 at 5:36 pm

        Yes for sure you could but I recommend trying it with the red wine next time. Enjoy Stacie ?

        Reply
    4. Lisa

      April 18, 2019 at 3:08 pm

      What is the masa flour ? Do I need to buy this or is there something I can substitute ?

      Reply
      • The Cheeky Chickpea

        April 18, 2019 at 3:14 pm

        Hi Lisa, Masa Harina is finely ground corn flour. It adds an authentic Mexican flavour that I love but you could definitely leave it out?

        Reply
    5. Betty

      October 07, 2018 at 9:08 pm

      I brought this lovely soup to my brunch , everybody wanted the recipe to share with their families,!

      ★★★★★

      Reply
      • The Cheeky Chickpea

        October 07, 2018 at 10:06 pm

        OH wow! Thats's so nice? Thanks so much for your comment Betty. Have a super day!

        Reply
    6. Marjorie

      October 06, 2018 at 11:52 pm

      My most favourite soup ever,! So delicious

      ★★★★★

      Reply
      • The Cheeky Chickpea

        October 07, 2018 at 2:07 am

        Oh wow thanks! It's definitely one tasty soup! Thank you so much for your kind words, have a great day Marjorie?

        Reply
    7. Beth

      October 05, 2018 at 5:57 pm

      Rich and hearty. Great for a cold winters day❤️

      ★★★★★

      Reply
      • The Cheeky Chickpea

        October 05, 2018 at 10:29 pm

        Thanks so much Beth, glad you enjoyed the soup ? have a great day!

        Reply
    8. laura

      September 28, 2018 at 4:48 am

      So Hearty!

      ★★★★★

      Reply
      • The Cheeky Chickpea

        September 28, 2018 at 2:04 pm

        Thx Laura, definitely hearty and so tasty ? thanks so much for you comment

        Reply
    9. Roberta

      September 28, 2018 at 12:48 am

      Tasty soup

      ★★★★★

      Reply
      • The Cheeky Chickpea

        September 28, 2018 at 12:54 am

        Thanks so much Roberta! Happy day to you?

        Reply
    10. Sue and Rick

      September 28, 2018 at 12:36 am

      Love this

      Reply
      • The Cheeky Chickpea

        September 28, 2018 at 12:47 am

        Thanks so much for your comment! ?

        Reply
    11. Paige

      September 25, 2018 at 6:45 pm

      Trying this ASAP.

      ★★★★★

      Reply
      • The Cheeky Chickpea

        September 25, 2018 at 7:02 pm

        Awesome! Thanks for your comment Paige, let me know how it goes? happy day to you.

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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