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Mexican Vegetable Bean Soup

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This delicious Mexican Bean and Vegetable Soup makes a great midweek meal. The flavors are smoky and so delicious!

Try this Mexican Vegetable Soup for a delicious and satisfying meal! It’s full of fresh veggies and hearty beans in a taco-seasoned broth that you’ll want to drink.

While developing dinner ideas that I knew my family would enjoy, I discovered this simple recipe. It’s a hit with the kids, and I know you will love how easy it comes together with basic pantry staples.

small bowl of vegetable soup with a spoon

Easy Mexican Soup with Vegetables

This Mexican vegetable soup is super hearty and filled with a mouthwatering aroma from the chili powder, garlic, oregano, cumin. The vegetables and rice soak up all those delicious flavors in the broth, so every bite gets better!

To cut down on cook time, chop all the veggies and store them in an airtight container for up to 4 days. This way, all the ingredients are ready to cook on that busy weeknight.

overhead shot of small bowl of vegetable soup

Mexican Vegetable Soup Ingredients

Vegetable soups are so versatile, and this recipe is made with the simplest ingredients! I bet you already have everything you need to make it. 

  • olive oil: to cook the veggies. 
  • carrots: a fantastic source of vitamin A. 
  • green bell pepper: or any color of bell pepper!
  • onion: adds delicious aroma and flavor to the soup. 
  • zucchini: absorbs all the spices and herbs from the broth. 
  • garlic: like the onion, browned garlic adds great flavor. 
  • diced tomatoes: for the tomato broth. 
  • black beans: adds protein and fiber. You could also use any variety of canned beans. 
  • vegetable broth: to thin out the broth. If you aren’t vegetarian, you can swap it for chicken or beef broth.  
  • water: to stretch the broth. 
  • spices & herbs: for this recipe we use oregano, chili powder, and cumin. 
  • rice: soaks up the broth and makes this soup so hearty. 
  • fresh cilantro: optional, but fresh cilantro makes each bite even better!

As you can see from the list, this is a meatless recipe and one the entire family will love! And if you’re trying to make more meatless recipes at home using what you already have on hand, check out my meatless meal plan.

It has 4 weeks of family dinner recipes made with simple, easy-to-find ingredients. It’s designed for non-vegetarian families that want to enjoy more plant-rich meals and still eat like kings. 

small bowl of vegetable soup with sprig of cilantro on the side

How to Make Mexican Vegetable Soup with Beans

Grab your Dutch oven or large soup pot, and let’s make soup! 

  1. Sauté the veggies
    Sauté the carrots, bell pepper, onion, zucchini, and garlic in olive oil over medium heat. 
  2. Sprinkle on the spice
    Add the cumin, oregano, and chili powder. Stir to combine and cook until the spices are fragrant. 
  3. Simmer
    Pour in the diced tomatoes, broth, beans, and water. Cover and simmer for 20 minutes. 
  4. Add the rice
    Stir in the rice and simmer under it’s tender, and the soup is slightly thickened. 
  5. Dinner is ready
    Serve in bowls topped with chopped cilantro. 

And for those of you who love to watch how a recipe is made, check out the video for this Mexican Bean & Vegetable Soup: 

You’ll also find directions in the recipe card below on how to prepare this soup in the slow cooker. That way, dinner will practically cook itself!

How to Serve Mexican Vegetable Soup

You can serve this Mexican vegetable soup just like you would taco soup, with toppings like sour cream, cheese, green onions, and fresh cilantro! If you’re looking for a side, try dipping a cheesy quesadilla into the soup- the tortilla soaks up all the flavor, and it’s a hit with the kids.

After you try this one, be sure you check out my other popular soup recipes!

  • Chicken Stew
  • Vegetarian Minestrone
  • Taco Soup
  • Slow Cooker Chicken Noodle Soup
  • Chicken Pot Pie Soup
  • Easy Tortellini Soup
Print

Mexican Vegetable Soup with Beans

overhead shot of small bowl of vegetable soup
Print Recipe
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★★★★★

5 from 1 reviews

This Mexican Vegetable Soup is a delicious and satisfying meal with simple ingredients and lots of flavor! 

  • Author: Laura Fuentes
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 cup (130 g) carrots, coarsely diced
  • ½ cup (75 g) green pepper, diced
  • ½ cup (80 g) onion, diced
  • 2 small zucchinis, chopped
  • 2 cloves (6 g) garlic, minced
  • 1 teaspoon (1.8 g) dried oregano
  • 2 teaspoons (14 g) ground cumin
  • 1 teaspoon (2.6 g) chili powder
  • 14-ounce can (396) petite diced tomatoes
  • 14-ounce can (400 g) black beans, drained and rinsed
  • 4 cups (940 ml) vegetable broth
  • 1 cup (235 ml) water
  • ½ cup (95 g) uncooked rice
  • Cilantro, for garnish

Instructions

  1. In a large pot or Dutch oven, heat the oil over medium heat. Add the carrots, bell pepper, onion, zucchini, and garlic, sauté until slightly tender. 
  2. Add the cumin, oregano, and chili powder. Stir and cook for an additional minute or until the spices are fragrant. 
  3. Pour in the diced tomatoes, broth, beans, and water. Cover and simmer for 20 minutes. 
  4. Stir in the rice and simmer for an additional 20 minutes (35 minutes if using brown rice). 
  5. Ladle the soup into bowls and top with fresh cilantro. 

Equipment

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Meatless Meal Plan

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Notes

  • For the slow cooker: Throw all ingredients except the rice and cilantro (for garnish) in a slow cooker and cook, 4 hours on high or 8 on low. In the last 30 minutes of cooking, add white rice (45-50 for brown rice) and cook until rice is done. Garnish with cilantro.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 253
  • Sugar: 6.2g
  • Sodium: 496.4mg
  • Fat: 5.8g
  • Saturated Fat: 0.9g
  • Trans Fat: 0 g
  • Carbohydrates: 42.8g
  • Fiber: 7.4g
  • Protein: 9.7g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jessica

    October 06, 2020 at 3:54 pm

    I really want to make this how long would it take in the instant pot?

    Reply
    • Laura Fuentes

      October 06, 2020 at 4:50 pm

      Hi Jessica, I’d say about 10 minutes.

      Reply
  2. Rachel

    August 14, 2019 at 10:41 pm

    Looks like a great recipe! Is it spicy with the chili powder?

    Reply
    • Laura Fuentes

      August 23, 2019 at 6:08 pm

      It’s more of a smoky recipe. Don’t omit the chili powder, just half it if you aren’t used to the seasoning. Enjoy!

      Reply
  3. Charles E Goff

    October 20, 2018 at 3:24 pm

    How many cups of chopped zucchini are in 2 small zucchinis. Thanks Chas.

    Reply
    • Laura Fuentes

      October 23, 2018 at 1:12 pm

      It will depend by zucchini. The recipe is forgiving so add 1-2 cups.

      Reply
  4. renee

    February 15, 2016 at 6:22 pm

    This looks so yummy! and vegan 😉

    Tuesday and Thursday are our soup lunch days . . . I’m putting this recipe into the rotation.

    ★★★★★

    Reply
    • Laura Fuentes

      February 16, 2016 at 1:25 pm

      Enjoy Renee!

      Reply

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