Mexican Bean Soup

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + seasoning

Homemade broth can be lower in sodium and more flavorful.

black beans

🥗Healthier: canned black beans

💰Cheaper: dried black beans

Dried beans are more economical and can be cooked to taste.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can add a similar texture, while cabbage is often cheaper.

lime juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lime juice

Bottled lime juice is convenient and often less expensive.

Rinse and soak the dried beans overnight in water.

Drain and rinse the soaked beans, then place them in a large pot.

Add fresh water to cover the beans and bring to a boil over high heat.

Reduce heat to low and simmer until beans are tender, about 1-1.5 hours.

In a separate skillet, heat oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic, diced carrot, celery, and bell pepper to the skillet; cook for 5-7 minutes until softened.

Stir in cumin, oregano, and chili powder; cook for 1-2 minutes until fragrant.

Transfer the sautéed vegetables to the pot with the beans.

Pour in vegetable broth and bring the mixture to a simmer.

Add salt and pepper to taste and simmer for an additional 20-30 minutes.

Stir in lime juice and chopped cilantro just before serving.

Adjust seasoning as needed and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary