Elaine's Mexican Bean Soup

Elaine Douglas


This is a very healthy and economical soup. It is a dinner in a bowl. Easy prep and easy cleanup. My children and grandchildren love it. Me too.
You may substitute canned diced tomatoes for the fresh tomatoes. Then reduce the first simmer time because the canned tomatoes are already cooked.
I prefer the fresh tomatoes, I think the soup tastes better.


☆☆☆☆☆ 0 votes

30 Min
2 Hr
Stove Top


  • 1 tsp
    canola oil
  • 8 oz
    lean ground beef
  • 1 large
    onion , chopped
  • 2 clove
    garlic, minced
  • 16 medium
    tomatoes, chopped (8 cups)
  • 1 Tbsp
    chili powder
  • 1 tsp
    ground oregano
  • 1/2 tsp
    ground cumin
  • 1 can(s)
    1 15-ounce can chickpeas, undrained
  • 3 medium
    carrots, sliced
  • 1
    4-ounce can chopped green chiles
  • 1 c
    corn (1 ear)
  • ·
    salt & freshly ground pepper to taste
  • ·
    hot pepper sauce to taste (optional)
  • ·
    chopped fresh cilantro for garnish (optional)

How to Make Elaine's Mexican Bean Soup


  1. Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat.
  2. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes. Note: If you use canned, diced tomatoes reduce simmer time to 5 minutes.
  3. Add chickpeas, carrots and chilies. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.

Printable Recipe Card

About Elaine's Mexican Bean Soup

Main Ingredient: Beef
Regional Style: Mexican
Hashtags: #satisfying #tasty

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