Recipe

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This Mexican vegetable soup is a delicious and satisfying meal with simple ingredients and lots of flavor!

Full of fresh vegetables and hearty beans in a taco-seasoned broth, this Mexican soup is a hit with the kids, and I know you will love how easy it comes together.

top view of a bowl of vegetable bean soup

Easy Mexican Soup with Vegetables

When in a hurry, I serve my 30-minute enchilada soup, which always satisfies my family’s Mexican food cravings. But when I have a little extra time before dinner, nothing can beat the deliciousness of this Mexican vegetable soup.

This simple recipe for Mexican bean soup is super hearty and filled with a mouthwatering aroma. The vegetables and rice soak up all those delicious flavors in the broth, so every bite gets better!

Ingredients

The ingredients that bulk up this soup and make it so nutritious are carrots, bell pepper, onion, zucchini, garlic, diced tomatoes, black beans (or any variety of canned beans), and rice for heartiness. You’ll also need broth (vegetable, chicken, or beef broth), oregano, chili powder, and cumin.

Laura’s tip: 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.

How to Make Mexican Vegetable Soup with Beans

As I show you in the video below, this soup comes together easily in a large pot where you sauté carrots, bell pepper, onion, zucchini, and garlic. Next, add spices, diced tomatoes, beans, and liquid, then simmer covered for 20 minutes. Finally, add the rice and simmer under it's tender, and the soup is slightly thickened.

More Easy Soup Recipes

After you try this one, be sure you check out my other popular soup recipes, such as this vegetarian minestrone and this high-protein cottage cheese tomato bean soup. Or if you’re in for a thicker bowl of goodness, try this chicken zucchini stew.

Mexican Vegetable Soup with Beans

Servings: 6 servings

Prep Time: 10

Cook Time: 50

Total Time: 1

This Mexican vegetable soup is a delicious and satisfying meal with simple ingredients and lots of flavor!

5 from 23 votes

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Ingredients

2 tablespoons extra virgin olive oil
1 cup carrots, coarsely diced
½ cup green pepper, diced
½ cup onion, diced
2 small zucchinis, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
14- ounce can petite diced tomatoes
14- ounce can black beans, rained and rinsed
4 cups vegetable broth
1 cup water
½ cup uncooked rice
Cilantro, for garnish

Instructions

Cook the veggies:

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.
Add the cumin, oregano, and chili powder. Stir and cook for an additional minute or until the spices are fragrant.

Simmer:

Pour in the diced tomatoes, broth, beans, and water. Cover and simmer for 20 minutes.
Stir in the rice and simmer for an additional 20 minutes (35 minutes if using brown rice).

Serve:

Ladle the soup into bowls and top with fresh cilantro.

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.