• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cheeky Chickpea
  • Home
  • Instant Pot
  • Sign up
  • About Vera
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • All Recipes
  • Sign up
  • About
  • Contact
  • Instant Pot
  • 30 Minute Vegan Recipes
  • Breakfast & Baking
  • Desserts
  • Drinks
  • Gluten free
  • Mains
  • Salads
  • Sauces & Dressings
  • Snacks & Sides
  • Soups
  • Vegan Holiday Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • All Recipes
    • Sign up
    • About
    • Contact
    • Instant Pot
    • 30 Minute Vegan Recipes
    • Breakfast & Baking
    • Desserts
    • Drinks
    • Gluten free
    • Mains
    • Salads
    • Sauces & Dressings
    • Snacks & Sides
    • Soups
    • Vegan Holiday Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Soups

    Vegan Mexican Bean Soup

    Updated: May 30, 2023 by Katie Hale · This post may contain affiliate links · Leave a Comment

    31 shares
    • Share
    • Yummly
    Jump to Recipe Jump to Video Print Recipe

    Every season is soup season, and this vegan Mexican bean soup is a family favorite. Simplicity doesn't mean boring. Instead, this recipe is loaded with nutrients and flavor, so everyone will come back for another bowl over and over again. This plant-based meal is perfect for a busy weeknight meal!

    light green bowl of vegan bean soup on table net to chips
    Jump to:
    • Vegan Bean Soup
    • Ingredients
    • Kitchen Tools Used
    • How to Make Vegan Mexican Bean Soup
    • Frequently Asked Questions
    • What are some good toppings to add to this soup?
    • Mexican Bean Soup variations
    • More Vegan Soup Recipes
    • Vegan Mexican Bean Soup

    Vegan Bean Soup

    While the spices in this recipe are simple, you can also add your own preferred heat for a Mexican soup flavor. You could add in jalapeno, a more traditional taco seasoning, or even a few dashes of hot sauce. I've even made this using RoTel tomatoes in place of plain diced tomatoes. Of course, you can also whip up some of this vegan taco meat and toss it into it for even more texture and flavor.

    chips on gray napkin behind green bowls of soup

    Ingredients

    Serves: 6

    • 2 tbsp olive oil
    • 1 medium white onion, chopped
    • 28 oz diced tomatoes
    • 4 garlic cloves, minced
    • 1 carrot, chopped
    • 14 oz cannellini beans
    • 1 cup whole-kernel corn
    • 2 medium potatoes, peeled and chopped
    • 4 cups vegetable stock (homemade is best if possible)
    • 1 cup water
    • 2 tsp dried oregano
    • 2 tsp smoked paprika
    • 1 1/2 tsp ground cumin
    • salt and pepper to taste
    white ramekins in various sizes on table holding ingredients

    Kitchen Tools Used

    • Stockpot or Dutch oven: For this recipe, you want at least a 6-cup stockpot or Dutch oven.
    • Cutting board: I recommend having at least 2 to 3 cutting boards on hand.
    • Chef's knife: A quality knife is a good investment, but you also want to make sure that you always keep them sharpened for safety.
    • Measuring cups and spoons: Every kitchen needs a set of measuring spoons, dry measuring cups, and wet measuring cups.
    • Wooden spoon: No kitchen is complete without a few wooden spoons. They are affordable and durable for multiple uses.
    two bowls of soup on table

    How to Make Vegan Mexican Bean Soup

    Video Recipe:

    In a large stockpot or Dutch oven, you will begin by cooking down the carrots and onions. Over low heat, add the olive oil, carrots, and onions. Cook these, stirring regularly, for 15 to 20 minutes. You want them to caramelize but not burn.

    carrots and onions in large stockpot
    sauteed carrots and onions in large stockpot on hot plate

    Once the carrots and onions are cooked down, add the corn to the stockpot and turn the heat up to medium and cook for 5 minutes, stirring regularly. Then, add in the garlic and cook for an additional 1 minute, until aromatic.

    vegetables in stockpot cooked down

    To this, add the potatoes, salt, black pepper, dried oregano, ground cumin, and smoked paprika. Stir together. You can also use any vegan taco seasoning mix or vegan fajita seasoning mix to this for a different flavor.

    spices on top of cooked vegetables in stockpot
    potatoes on top of cooked vegetables in pot

    Then, add the tomatoes and vegetable stock to the stockpot. Stir it all together, then lower the heat to medium-low. Cover the pot with a lid and cook for 40 minutes, stirring frequently. Watch as it simmers and add additional water to thin it if needed.

    Once the potatoes have softened, add in the beans and cook for an additional 7 to 10 minutes.

    beans on top of stockpot of soup base

    Taste the soup, then adjust the seasoning if needed. Serve with a sprinkle of fresh cilantro and your favorite vegan toppings.

    bowl of soup on table by spoon and tortilla chips

    Frequently Asked Questions

    Can I substitute different types of beans in this recipe?

    Definitely. We use cannellini beans in this recipe, but you could use any bean you prefer. Great northern beans, black beans, pinto beans, or kidney beans would all pair great with the flavors and vegetables in this recipe.

    What is the recommended serving size for this recipe?

    A traditional side or starter serving of soup is 1 cup. For a meal, you will often see it served in a 1 1/2 cup to 2 cups serving.

    Can I make this soup in advance and reheat it later?

    Absolutely. This soup can be reheated in the microwave or on the stovetop.

    How long will this soup last in the refrigerator or freezer?

    The vegan Mexican bean soup can be stored in the refrigerator for up to 5 days. If you do not finish it in that time frame, you can freeze it for up to 3 months.

    light green bowl of vegan bean soup on table net to chips

    What are some good toppings to add to this soup?

    As for what to serve with this soup, there are many common taco toppings that pair well with this. Below are a few of our favorites.

    • Fresh chopped cilantro
    • Lime wedges
    • Diced jalapeno peppers
    • Vegan sour cream or plain yogurt
    • Avocado slices or homemade guacamole
    • Tortilla chips, crackers, or cornbread

    Mexican Bean Soup variations

    While these are typical additions, you may want to make it even more unique by adding in some additional ingredients. Whether it is more vegetables, a different protein, or a different flavor of spices, you have lots of room to customize this meal.

    • Add in vegan "protein"meat" such as vegan meat crumbles, TVP, seitan, shredded jackfruit, vegan ground "meat", or vegan sausage
    • Use black beans, kidney beans, pinto beans, cannellini beans, or even lima beans for a unique addition.
    • Stir in broccoli, cauliflower, zucchini, or squash for more nutrients.
    • If you prefer a richer or thicker soup, use pumpkin puree to add sweetness and a thickening agent.
    bowl of bean soup on table by bowl of cilantro and tortilla chips

    More Vegan Soup Recipes

    In our house, soup is something we eat year-round. Below are some favorites for you to check out. Bookmark your favorites, print out the recipes you like, or pin them to Pinterest to make them soon.

    • Instant Pot Pasta e Fagioli Soup
    • Vegan Broccoli Cheddar Soup
    • Italian Lentil Soup
    • Incredible Roasted Vegan Cauliflower Soup
    • Vegan Hamburger Soup
    • Incredible Vegan Minestrone Soup
    • Classic Vegan Chicken Noodle Soup
    bowl of soup on table by spoon and tortilla chips

    Vegan Mexican Bean Soup

    Katie Hale
    Try our Mexican Bean Soup recipe! Packed with protein and flavor, it's sure to become a new favorite that everyone loves seeing at dinner!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Soup
    Cuisine Mexican
    Servings 6
    Calories 158 kcal

    Ingredients
      

    • 2 tbsp olive oil
    • 1 medium white onion chopped
    • 28 oz diced tomatoes
    • 4 garlic cloves minced
    • 1 carrot chopped
    • 14 oz cannellini beans
    • 1 cup whole-kernel corn
    • 2 medium potatoes peeled and chopped
    • 4 cups vegetable stock
    • 1 cup water
    • 2 tsp dried oregano
    • 2 tsp smoked paprika
    • 1 1/2 tsp ground cumin
    • salt and pepper to taste

    Instructions
     

    • Begin by placing a pot with a thick bottom, measuring 3 liters or 6 cups, over low heat. Once heated, add in the olive oil, carrots, and onions, ensuring to stir frequently while cooking for 15-20 minutes. To ensure an even caramelization of the vegetables, make sure to maintain the lowest heat possible.
    • After the vegetables have cooked, raise the heat to medium and add in the corn. Cook for 5 minutes before adding in the garlic and mixing in the potatoes, oregano, smoked paprika, and some salt and pepper.
      vegetables in stockpot cooked down
    • Next, pour the canned tomatoes and vegetable stock into the pot, lower the heat to medium-low, cover with a lid and cook for 40 minutes, stirring frequently. Be sure to keep an eye on the amount of liquid and add water as necessary to meet your desired consistency.
      potatoes on top of cooked vegetables in pot
    • Once the potatoes have become soft, add in the canned beans and cook for an additional 7-10 minutes.
      hot plate on table holding stockpot of Mexican bean soup while it simmers
    • Take a taste and adjust seasoning as necessary before serving.
      chips on gray napkin behind green bowls of soup

    Video

    Notes

    1. Add additional cumin, chili pepper, or even a vegan taco seasoning to bring out more flavor. 
    2. You can also add in your favorite vegan ground meat or vegan sausage or additional flavor and texture. 
    3. Serve with your favorite vegan toppings such as vegan sour cream, cilantro, vegan shredded cheese, hot sauce, or avocado.

    Nutrition

    Calories: 158kcalCarbohydrates: 25gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 835mgPotassium: 379mgFiber: 6gSugar: 6gVitamin A: 2534IUVitamin C: 15mgCalcium: 110mgIron: 4mg
    Keyword Mexican bean soup, vegan bean soup, vegan Mexican bean soup
    Tried this recipe?Let us know how it was!

    More Soups

    • Vegan White Lasagna Soup
    • white bowl of vegetable soup on marble table
      Hearty Vegan Vegetable Soup
    • a bowl of vegan curried butternut squash soup with a spoon
      Vegan Curried Butternut Squash Soup
    • a bowl of vegan white chili topped with cilantro lime and avocado
      Vegan White Chili
    31 shares
    • Share
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vera Morgan profile pic - Vegan recipes

    Hi, I’m Vera! 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!

    More about me →

    • Mail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Latest Recipes

    • Easy vegan pesto salad served in a wooden bowl.
      Oil Free Vegan Pasta Salad
    • Easy vegan salad with Caesar dressing
      Easy Salad with Vegan Caesar Dressing
    • oval white platter of morroccan couscous salad
      Moroccan Inspired Couscous Salad
    • white bowl of potato salad with forks in both sides
      Vegan Potato Salad without Mayonnaise

    Popular Posts

    • a slice of vegan chocolate cake on a plate with a fork
      The Best Vegan Chocolate Fudge Cake
    • vegan meatballs on a platter with a fork
      Best Vegan Meatballs! (Impossible Burger)
    • ramen soup in a bowl with chopsticks
      5 Minute Vegan Ramen (Instant Noodles)
    • vegan chili in a white bowl with salsa and avocado
      Ultimate Vegan Chili Recipe
    • vegan meatloaf sliced on a platter
      Best Vegan Meatloaf Recipe! (Impossible Burger)
    • chili garlic noodles in a bowl with sweet spicy asian sauce and chopsticks
      Sweet and Spicy Chili Garlic Noodles

    Categories

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Nutritional Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact
    • Affiliate and Photo Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Cheeky Chickpea