Go Back
+ servings
Picture of mexican soup served in a bowl topped with avocado, cilantro, sour cream and tortilla chips

Comforting Vegetarian Mexican Soup with Beans

This is a comforting one pot soup meal that's healthy and packed with flavour. This soup is so hearty it doubles up as dinner easily!
Course Soups
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Portions
Calories 78kcal
Author Richa


  • 1 tablespoon Oil any neutral flavoured vegetable oil - canola, sunflower, rice bran
  • 1 teaspoon minced Garlic
  • 1 cup chopped Onions
  • ¾ cup chopped Green Capsicum sub with red or yellow bell peppers or a mix
  • 2 tablespoons Taco Seasoning
  • 1 ½ teaspoon Salt
  • 1 cup chopped Tomatoes sub with ½ canned tomatoes
  • 2 chopped Jalapenos
  • ¼ cup Corn
  • ½ cup cooked Kidney Beans or any other cooked beans of your choice
  • 3 cups Water or Vegetable Stock
  • 1 ½ tablespoons Cornstarch


  • In a heavy bottomed pot, heat oil and add garlic. Sauté for 10-15 seconds and add onions and bell peppers. 
  • Cook till onions and bell peppers start to soften and add the taco seasoning, salt, jalapeños and tomatoes. Stir once or twice so that the mixture doesn’t stick to the bottom. 
  • Once the tomatoes start to soften, add water or stock (stock can add more flavour but don't worry if you don't have some on hand)
  • Add corn kernels to the soup and mix. Add cooked kidney beans or your choice of beans and give it a mix. Bring the soup to a quick boil and then lower the heat. Cover and let this simmer for 20 minutes
  • Add cornflour slurry and quickly give it a mix so that it doesn't form any lumps. Simmer the soup for 3-4 minutes
  • Squeeze some fresh lime on top, sprinkle fresh coriander/cilantro and the soup is ready! Let the soup rest for 10-15 minutes before serving



  • In case you can't get hold of store bought taco seasoning, make your own by combining ½ tablespoon chili powder, 1 tablespoon cumin powder and ½ tablespoon garlic powder
  • I used a combination of Kidney Beans and Edamame in the soup
  • A combination of red, green and yellow bell peppers makes the soup more flavourful
  • If you can't find Jalapeños, substitute them with green chilis


Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 714mg | Potassium: 234mg | Fiber: 3g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 1mg