Mexican Bean Soup
"A fast, healthy, hearty soup! Great for a cold winter day. Use vegetable broth and skip the chicken to make the vegetarian version :) I ALWAYS add salsa to my soup after cooking, but take a taste without the salsa before mixing it in to see what you prefer."
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1⁄4 cup yellow onion, Diced
- 2 carrots, Diced
- 2 zucchini, Cubed
- 1 (16 ounce) can pinto beans or (16 ounce) can refried beans
- 1⁄8 teaspoon cayenne pepper
- 2 cups chicken broth or 2 cups vegetable broth
- 1 boneless skinless chicken breast, cooked and Diced (optional)
-
Optional Toppings
- salsa
- cilantro
- sour cream
- green onion
- diced avocado
- cheese
directions
- 1. Melt butter in a soup pot and saute onion, carrot and zucchini until tender (6 to 8 min.).
- 2. Add remaining ingredients and simmer 10 minute
- 3. Serve and top as desired.
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Reviews
-
It sounds delicious, but not vegetarian in the slightest. -
I made this for my vegetarian mom for lunch one day. However, I used Swanson Vegetable broth in place of the chicken broth and I left out the chicken (as vegetarians don't eat poultry or meat).. I added some diced canned tomatoes, green beans and some thawed frozen hash browns. She liked it a lot. I is a good base for a vegetarian soup, if you leave out the chicken and chicken broth. Thanks for posting it!
Tweaks
-
I made this for my vegetarian mom for lunch one day. However, I used Swanson Vegetable broth in place of the chicken broth and I left out the chicken (as vegetarians don't eat poultry or meat).. I added some diced canned tomatoes, green beans and some thawed frozen hash browns. She liked it a lot. I is a good base for a vegetarian soup, if you leave out the chicken and chicken broth. Thanks for posting it!
