Easy Spicy Mexican Bean Soup Recipe
This easy spicy Mexican bean soup recipe is hearty, warming and packed with store-cupboard ingredients. Made with kidney beans, chopped tomatoes, colourful vegetables and smoky spices, it is an inexpensive lunch or midweek dinner that can be ready in around 30 minutes.
You can cook this healthy Mexican-style bean soup in the microwave or on the hob. It is naturally dairy-free and vegan when made with vegan vegetable stock, while the chilli can easily be adjusted to suit the whole family.
Why you will love this spicy bean soup
Quick and easy: very little preparation and only one bowl or saucepan to wash.
Budget-friendly: it uses affordable tinned beans, tomatoes and everyday vegetables.
Filling: mixed beans make this vegetable soup satisfying enough for lunch or dinner.
Easy to adapt: use the vegetables and beans already in your cupboard.
Good for batch cooking: the soup keeps well and can be frozen.
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Spicy Mexican bean soup recipe
Serves: 4 generous portions
Preparation time: 10 minutes
Cooking time: 20–25 minutes
Total time: Approximately 35 minutes
Dietary notes: Vegan and dairy-free when suitable stock and toppings are used; gluten-free if your stock is certified gluten-free
Ingredients
1 tbsp vegetable or olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed or finely chopped
2 medium carrots, peeled and cut into small cubes
1 stick of celery, sliced
1 tsp smoked paprika
½–1 tsp chilli flakes, depending on how hot you like it
1 x 400g tin chopped tomatoes
500ml vegetable stock
1 x 400g tin mixed beans, drained and rinsed
Salt and freshly ground black pepper, to taste
Optional toppings
Crushed tortilla chips
Grated Cheddar or a plant-based alternative
A spoonful of soured cream or dairy-free yoghurt
How to make spicy Mexican bean soup
Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrots, then cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. (I also added some leek as I had some about that needed using)
Add the garlic. Cook for another 2 minutes.
Stir in the smoked paprika and chilli flakes. Cook for 30 seconds, just until the spices smell fragrant. Take care not to let them burn.
Pour in the chopped tomatoes and vegetable stock. Stir well and bring to a gentle boil.
Reduce the heat, partially cover the pan and simmer for 12–15 minutes, or until the carrots are tender.
Add the drained mixed beans and simmer for a further 5 minutes, until piping hot.
For a thicker soup, blend two or three ladlefuls until smooth and stir them back into the pan. Alternatively, briefly use a stick blender while leaving plenty of beans and vegetables whole.
Season with salt and black pepper. Ladle into warm bowls and finish with your favourite toppings.
Spicy Mexican bean soup recipe
Ingredients
- 1 tbsp vegetable or olive oil
- 1 medium onion finely chopped
- 2 garlic cloves crushed or finely chopped
- 2 medium carrots peeled and cut into small cubes
- 1 stick of celery sliced
- 1 tsp smoked paprika
- ½ –1 tsp chilli flakes depending on how hot you like it
- 1 x 400g tin chopped tomatoes
- 500 ml vegetable stock
- 1 x 400g tin mixed beans drained and rinsed
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrots, then cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. (I also added some leek as I had some about that needed using)
- Add the garlic. Cook for another 2 minutes.
- Stir in the smoked paprika and chilli flakes. Cook for 30 seconds, just until the spices smell fragrant. Take care not to let them burn.
- Pour in the chopped tomatoes and vegetable stock. Stir well and bring to a gentle boil.
- Reduce the heat, partially cover the pan and simmer for 12–15 minutes, or until the carrots are tender.
- Add the drained mixed beans and simmer for a further 5 minutes, until piping hot.
- For a thicker soup, blend two or three ladlefuls until smooth and stir them back into the pan. Alternatively, briefly use a stick blender while leaving plenty of beans and vegetables whole.
- Season with salt and black pepper. Ladle into warm bowls and finish with your favourite toppings.
How spicy is this Mexican-style soup?
Using ½ teaspoon of chilli flakes gives the soup gentle warmth. For a hotter bowl, use 1 teaspoon of hot chilli powder or add a finely chopped fresh chilli with the garlic.
If you are cooking for children or anyone who prefers mild food, leave out the chilli powder and put chilli flakes or hot sauce on the table. The smoked paprika will still give the soup plenty of flavour.
What to serve with spicy Mexican bean soup
This chunky bean and tomato soup is substantial on its own, especially with avocado, coriander and crushed tortilla chips on top. You could also serve it with warm crusty bread, cheese quesadillas, toasted wraps or a simple green salad.
For an easy family dinner, place several toppings on the table and let everyone finish their own bowl.
Storage and freezing
Allow leftover soup to cool, then transfer it to a covered container and refrigerate within two hours. Keep it in the fridge for up to 3 days.
Reheat the soup in a saucepan or microwave until steaming hot throughout. Stir it well during reheating and only reheat each portion once.
This spicy bean soup can also be frozen for up to 3 months. Freeze it without dairy toppings, defrost it thoroughly in the fridge and add a splash of water or stock when reheating if it has thickened.
Frequently asked questions
Can I make this Mexican bean soup in advance?
Yes. In fact, its flavour becomes even better after the spices have had time to mingle. Make it a day ahead, chill it promptly and reheat it thoroughly when needed.
Can I blend Mexican bean soup?
You can leave it chunky, blend it completely or blend just a portion. Partially blending the soup creates a thick, creamy texture without adding cream.
Is spicy Mexican bean soup vegan?
The recipe is vegan when you use vegan vegetable stock and plant-based toppings. Always check the labels on stock cubes and tortilla chips if this is important to you.
Can I use other tinned beans?
Yes. Black beans and pinto beans can also be used. Drain and rinse the beans before adding them.
How can I make the soup less spicy?
Reduce or omit the chilli flakes. If the finished soup is hotter than expected, serve it with avocado, grated cheese or yoghurt to soften the heat.
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