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Mexican soup with beans

Mexican bean soup

Give this bold, hearty Mexican soup a try! If you love spicy, out-of-the-ordinary, and seriously filling dishes, this traditional Mexican soup is right up your alley. It's spicy and zesty, full of vegetable flavor, and looks downright appetizing. See for yourself!

Maria

Recipe author

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Composition / ingredients

Servings:

Meat broth

500

Ground beef

400

Tomatoes (diced, in their own juice)

800

Canned beans (red)

400

Canned corn

400

Vegetable oil

Cumin

Garlic powder

Chili pepper

0.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 29 % 5 g

Carbohydrates 41 % 7 g

94 kcal

GI: 14 / 43 / 43

Cooking method

Step 1:

Gather the ingredients. For this Mexican bean soup you'll need: 500 ml beef broth; 400 g ground beef; 800 g canned tomatoes in their own juice; 400 g canned red beans; 100 g canned corn; 2 tablespoons vegetable oil; 1 teaspoon cumin; 1 teaspoon garlic powder; 1/2 teaspoon ground chili; and ground black pepper to taste.
Step 2:

You can use tomatoes that are already diced, or take whole tomatoes in juice and cut them into small pieces, peeling off the skins.
Step 3:

Drain the liquid from the canned beans and corn. You can give the beans an extra rinse, too.
Step 4:

Heat the vegetable oil in a deep skillet. Add the ground beef and cook it, stirring and breaking up the clumps, for about 10–12 minutes.
Step 5:

Add the tomatoes in their juice to the skillet. Stir and simmer everything together for another 2–3 minutes.
Step 6:

Transfer the beef and tomatoes to a pot. Add the canned beans and corn. Stir in the cumin, garlic powder, and ground chili.
Step 7:

Pour in the beef broth. Bring the soup to a boil, then simmer it gently over low heat for 7–10 minutes. Taste it at the end and add salt and pepper if needed.
Step 8:

Take the finished soup off the heat, cover it, and let it rest for about 10 minutes.
Step 9:

Ladle the soup into bowls and sprinkle with fresh herbs to taste. Enjoy!

This Mexican soup is quite different in its makeup and method from the soups we're used to, but that's no reason not to give it a go! The flavor is nothing like borscht or rassolnik — yet it's every bit as good. This one's strictly for meat and poultry lovers, so dig in, carnivores. You can use dried beans in place of canned ones; just soak them overnight in plenty of cold water and boil them until tender, about 40 minutes to an hour.