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Bean and Cilantro Soup

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“If you don't have an ingredient or two don't stress this is a very forgiving recipe that reheats well for lunch the next day and will come out making you feel warm and fuzzy inside regardless, also feel free to throw in a new veggie as the tomato base is very forgiving to most flavors giving you a chance to explore without getting an inedible result. This works wonderfully with some fresh bread or heated tortillas on the side.”
2 cups

Ingredients Nutrition

  • 2 (16 ounce) cans diced tomatoes
  • 1 (16 ounce) canmixed beans
  • 1 bunch cilantro, cleaned stems removed and finely chopped
  • 1 small onion, finely diced
  • 4 ounces stew meat, chopped into strips (meat is optional) or 1 small cubes about the size of 1 steak (meat is optional)
  • 4 cups water
  • 4 chicken bouillon cubes, crumbled
  • 1 lime
  • 2 drops oil, for browning meat


  1. In fry pan brown meat and onions with a bit of oil and set aside. In Large Pot add water and bouillon, heat and stir until powder is dissolved. Add tomatoes, meat, onions and juice from one lime into the pot. Let stew for about 15 minutes. Add the beans and cilantro and let it heat through will be ready to serve in about 5 minutes.

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