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Introduction
The concept of bean soups has deep roots in Mexican cuisine, dating back to pre-Columbian times when indigenous peoples relied on beans as a staple food. This modern crockpot version pays homage to those traditions while offering a convenient, health-conscious twist. In Mexico, bean soups like this are often served as a comforting dish during cooler months or as a hearty lunch to fuel workers through long afternoons. The slow-cooking method allows the flavors to meld beautifully, creating a dish that's both nourishing and satisfying. Whether you're looking to explore Mexican flavors or simply seeking a nutritious, fuss-free meal, this Fiesta Bean Soup is sure to become a family favorite.
Ingredients
• 2 cups dried mixed beans (combination of pinto, black, kidney, and navy beans), soaked overnight and drained
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, seeded and diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 bay leaves
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and freshly ground black pepper to taste
• 1 jalapeño pepper, seeded and minced (optional, for extra heat)
• 1 avocado, diced, for garnish
• 1/4 cup sour cream, for garnish
Step 1:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables start to soften.
Step 2:
Add minced garlic, diced red bell pepper, and jalapeño (if using). Cook for an additional 2-3 minutes until fragrant.
Step 3:
Stir in cumin, smoked paprika, oregano, and chili powder. Cook for 1 minute to toast the spices.
Step 4:
Add the soaked and drained mixed beans, fire-roasted tomatoes, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for about 60-75 minutes or until beans are tender.
Step 5:
Remove bay leaves. Stir in lime juice and fresh cilantro. Season with salt and pepper to taste.
Step 6:
Serve hot, garnished with diced avocado and a dollop of sour cream if desired.
Q: Can I use canned beans instead of dried?
A: Yes, substitute 3 cans (15 oz each) of mixed beans, drained and rinsed. Reduce cooking time to about 30 minutes.
Q: How can I make this soup spicier?
A: Increase the amount of chili powder or add a diced jalapeño with seeds. You can also serve with hot sauce on the side.
Q: Is this soup freezer-friendly?
A: Yes, it freezes well. Cool completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For a quicker version, substitute canned beans (3 cans, 15 oz each, mixed varieties) for the dried beans. Reduce cooking time accordingly.
• To make this recipe vegan, omit the sour cream or use a plant-based alternative.
• For a gluten-free version, ensure your vegetable broth is certified gluten-free.
• Adjust the spice level by increasing or decreasing the amount of chili powder and jalapeño.
• This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.
• For added texture, consider adding 1 cup of frozen corn during the last 10 minutes of cooking.
Ladle the hot soup into bowls. Garnish each serving with diced avocado and a dollop of sour cream. Serve with warm crusty bread or tortilla chips if desired.
Allow soup to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Soak the beans overnight to reduce cooking time. While the soup simmers, prepare the garnishes and any side dishes.
- For a thicker soup, mash some of the beans against the side of the pot during cooking
- Adjust the consistency by adding more broth if needed
- Taste and adjust seasoning before serving, as bean absorption may vary
For a meaty version, add browned ground beef or chorizo. For a creamier soup, blend a portion of the soup and mix it back in.
Serve with a crisp Mexican lager or a zesty Sauvignon Blanc. Pair with warm cornbread or a fresh green salad.
Year-round, but especially comforting in fall and winter
This recipe contains soy (in some vegetable broths). Optional garnishes include dairy (sour cream). Always check individual ingredients for allergens.
