One-Pot Mexican Soup

One-Pot Mexican Soup

Raise your hand if you love Mexican food! It’s my family’s favorite cuisine (after Indian, of course) so I am always looking for ways to making healthy and easy Mexican food. The story behind this one is that I had some leftover brown rice in the fridge, plus some black beans and pinto beans from a salad the day before, so I added those to a standard soup base of onions and tomatoes as well as some cumin, garlic, and lime. Together all of these ingredients make a soup so flavorful; served with guac and chips it makes the perfect fiesta!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 6


  • 6 cups vegetable broth (low sodium)
  • 1 onion (diced)
  • 3 cups beans (cooked)
  • 1 cup diced tomatoes (canned)
  • 1 can tomato sauce (8 ounces)
  • 2 cloves garlic (minced)
  • 1 bell pepper (diced)
  • 2 cups brown rice (cooked)
  • 1 cup organic corn (frozen)
  • 1/2 teaspoon cumin powder
  • 1 lemon
  • Salt and pepper (to taste)


  1. In large pot, bring vegetable broth to simmer.

  2. Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn, and rice. (For beans, I like 2 cups black and 1 cup pinto.)

  3. Add tomato sauce and let simmer for about 30 minutes.

  4. Season with cumin, lemon juice, salt, and pepper.

  5. Serve immediately.