Packed with flavor, this hearty and wholesome soup is a cozy bowl of comfort.
Soup’s on! And this one, with its garlicky tomato broth and depth of flavor from two kinds of beans, is rich and satisfying. I know we tend to associate hearty dishes with fall and winter, when it’s cool or cold outside and we want something warm and cozy to eat, but I think you’ll find this Mexican soup is perfect for any time of year, especially when you need a quick dinner that will please everyone.
Lots of people are trying to incorporate more beans and vegetables into their diets, often for health or environmental reasons. Thick and rich soups are a great way to do that. So if you’re looking for something new to try for Meatless Mondays, our recipe for Mexican soup will be perfect, even though you can eat it any day of the week! It’s so full of flavor and great texture from the beans and the quinoa that no one will even think about what’s not in it—like meat! A dream dish for vegans, vegetarians, and folks who are gluten- or dairy-free, Mexican soup is laced with the earthy tones of cumin and oregano, and then topped with fresh cilantro and avocado slices; every spoonful brings a burst of delicious flavor.
One of the things I love best about Mexican soup, in addition to how easy it is to make, is that it’s basically a pantry dish. I always have many kinds of canned beans, canned tomatoes, quinoa, broths, onions, and garlic in my pantry. From the minute I start to sauté the onion in the olive oil, my kitchen begins to smell fantastic. As I add each layer, the aroma just gets deeper and more complex, signaling the delicious soup that is to come.
The Beauty Of Beans
There are so many delicious kinds of beans: black, white, pinto, kidney, cannellini, Great Northern, chickpeas, and so many more. Beans belong to the larger food group called legumes, which also includes lentils, peas, and soybeans. Legumes not only add wonderful taste and texture to so many dishes, including our Mexican soup, but they are jam-packed with many essential nutrients. They are an excellent source of protein, which is one reason they make up a big part of the vegetarian and vegan diet. Rich in fiber, beans are also complex carbs, which means that they don’t raise blood glucose quickly. They are also full of vitamins and minerals. So eat your beans!
How Do I Store Leftovers?
Mexican soup can be stored in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw frozen soup overnight in the fridge before reheating gently in a saucepan.
What Is A Good Substitute For Quinoa In This Soup?
You can use pretty much any grain you like, but either brown rice or farro will provide the chewy texture quinoa brings.
Serving Suggestions
One of my favorite meatless dinners to prepare is Mexican soup with this fall-inspired fresh Spinach Salad and Jenny’s Cornbread. Speaking of corn, this Mexican soup pairs deliciously with Esquites (Mexican Street Corn Salad) and some Pandesal rolls spread with Whipped Butter. You also might want to top Mexican soup with some lovely Mexican Crema.
For the meat lovers in your house, add in some Shredded Mexican Chicken or Slow-Cooked Pork; either one of these will give the soup yet another layer of deliciousness. If you are a fan of albóndigas or Mexican Meatballs, you’ll find they are spectacular in this soup.
Mexican Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14 ounces canned diced tomatoes
- 1/3 cup salsa optional
- 14 ounces canned black beans rinsed and drained
- 14 ounces canned white beans rinsed and drained
- 4 cups vegetable broth
- 1/2 cup uncooked quinoa
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Avocado sliced (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic, cumin, and oregano, and cook for another minute until fragrant.
- Stir in diced tomatoes with their juice and salsa if using. Cook for 3 minutes to let the flavors meld.
- Add black beans, white beans, and vegetable broth. Bring the mixture to a boil.
- Reduce heat to a simmer and stir in the quinoa. Cover and cook for 20 minutes, or until quinoa is cooked and the soup has thickened.
- Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and slices of avocado.
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