Mexican Bean Soup Recipe

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Mexican Bean Soup

Cathy Gillespie


Ground or shredded beef can be added to this, for a twist. I would top with a dollop of sour cream and sprinkle with shredded cheese.

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Stove Top


3/4 c
onion, chopped
3/4 c
green bell pepper, finely chopped
1 clove
garlic, minced
1 Tbsp
2 1/2 c
tomato juice
14 1/2 oz
canned pureed tomtoes
2 c
whole kernnel corn
16 oz
canned kidney beans, drained & rinsed
1 Tbsp
chili powder
1 tsp
ground cumin
1 tsp
salt and pepper, to taste


1Sauté onion, bell pepper and garlic in oil until tender, 5 minutes. Add remaining ingredients, except for the salt and pepper. Bring to boil; reduce heat & simmer, covered 20-25 minutes. Season with salt and pepper.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southwestern