Easy Mexican Bean Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Mexican bean soup flavored with chipotle, cumin, and oregano, finished with lime and cilantro. The recipe recommends homemade or quality stock for the best results. A hearty vegetarian main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 cups cooked beans (or a 15 oz. can)
- 2 cups stock
- 1/2 onion
- 2 garlic cloves
- 2-3 plum tomatoes
- 1 chipotle in adobo
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
- Mexican Crema
- squeeze of lime
- freshly chopped cilantro
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1048mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 846mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1048MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.