Mexican Bean Soup

mexican bean soup | www.whatkumquat.comWhat’s this? A real recipe? And one that’s potentially healthy at that?

No, I have not fallen on my head and forgotten who I am and no, I am not in the midst of another one of my spur-of-the-moment health epiphanies (long live the Gluten Free era of c. October 2013 and the Gallon of Water a Day era of Sept 2015-present).

What happened is it got cold out. And cold weather = soup, at least in my book.
mexican bean soup | www.whatkumquat.comMy mother (who also has a blog; it would appear that blogging is a Leavitt Family Tradition) is the one to thank for bringing into this world the godsend that is Mexican bean soup. She also happens to be a legitimate chef, meaning that this is a grown-up, guaranteed-to-be-good recipe with actual nutritional value. And it somehow tastes good. WHAT TRICKERY IS THIS?mexican bean soup | www.whatkumquat.comThough I’m unsure as to how Mexican the soup actually is (my mother has never been to Mexico and as far as I know, we are not Mexican, so it’s safe to say this is not a traditional Mexican recipe), it’s called that because of the salsa in the soup and toppings. Kind of like if a burrito were healthy. And meatless. And in liquid form.

I promise the soup is a lot more appealing than I just made it sound.
mexican bean soup | 

You Will Need

  • 1 cup onion, chopped
  • 2 tbsp. olive oil
  • 1 medium yellow pepper, chopped
  • 1 15 oz. can of kidney beans, rinsed and drained
  • 1 15 oz. can of black beans
  • 1 cup frozen corn
  • 1 14 oz. can of crushed tomatoes
  • 1 cup of your favourite salsa (this determines how spicy the soup will be, so you do you)
  • 1 cup chicken stock
  • 1 cup water
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • TO GARNISH: shredded Cheddar/Monterey Jack cheese, Greek yoghurt or sour cream, fresh cilantro


  1. In a medium pot, cook the onions in the olive oil until they become soft. Add in the yellow pepper and cook for a few minutes until that softens too.
  2. Toss in the remaining ingredients (well don’t actually toss the tomatoes, that could get messy) (toss just sounds more professional) (my mom’s a chef ok that’s a lot to live up to) with the exception of the garnishes, stir well, and bring to a boil.
  3. Once that’s boiling, reduce to a simmer. Cook for about 15 minutes, at which point the soup should be slightly thickened and your whole house should smell better than Chipotle.
  4. When it’s done cooking, get arty with your soup and garnish it with a dollop of yoghurt, some cheese, and cilantro. Instagram it so all your friends can see how autumnal you’re being.
  5. PRO TIP: I like to crush tortilla chips into the soup for some crunch and because I just really love tortilla chips.

mexican bean soup |


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