Easy Vegetarian Mexican Bean Soup

Amy H.


This healthy soup is sure warm you on a cold winter evening. We serve this with crushed, baked totilla chips on top as well, but you can also add in Sour Cream, and shredded cheese if you're not trying to keep this soup entirely vegan.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 Tbsp
    extra virgin olive oil
  • 1 small
    onion, finely diced
  • 2 clove
    garlic, minced
  • 2 tsp
    chili powder
  • 1 tsp
  • 1/2 tsp
    adobo seasoning
  • 1 can(s)
    (8 oz) tomato sauce
  • 1 can(s)
    (15 oz.) diced tomatoes, undrained
  • 1 small
    can green chilis, undrained
  • 1 jar(s)
    roasted red peppers, diced
  • 1 c
    cooked rice
  • 1 bottle
    (32 oz.) vegetable broth (may need more as rice swells)
  • 1 c
    frozen corn
  • 1 stalk(s)
    celery, diced
  • 1
    carrot, scraped and diced
  • 1 can(s)
    black beans, drained and rinsed
  • 1 can(s)
    pinto beans, drained and rinsed
  • ·
    fresh chopped cilantro (optional)
  • ·
    sliced green onions (optional)
  • ·
    grated cheese (optional)
  • ·
    crushed baked tortilla chips (optional)

How to Make Easy Vegetarian Mexican Bean Soup


  1. Heat the olive oil in a heavy Dutch oven over medium high heat. Add onions, celery, and carrots. Cook until they are starting to soften, add in garlic and cook for about thirty seconds more.
  2. Add in Chili Powder, Cumin and Adobo Seasoning and stir for about thirty seconds more.
  3. Add tomatoes, tomato sauce, broth, green chilis, and roasted red peppers.
  4. Bring to a simmer. Reduce heat and cover. Cook on medium low heat for 30-40 minutes or until carrots and celery have softened and are cooked through.
  5. Stir in Rice, Beans and Corn. Cook until well combined and heated through.
  6. Ladle into soup bowls and garnish with Cheese, Chips, Cilantro and sliced green onions if desired.

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