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Mexican soup recipe with black beans is plated on a white countertop.

One-Pot Mexican Soup Recipe - Easy, Vegetarian & Tasty

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Who needs tortilla soup when you can have this one-pot Mexican soup recipe using leftover brown rice, black beans, and pinto beans? It is so wonderfully satisfying with hearty beans, tangy tomatoes, and classic Mexican flavors like cumin.
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 6 cups vegetable broth, (low sodium)
  • 1 medium white onion, (diced)
  • 3 cups beans, (cooked-black beans and pinto beans)
  • 1 cup diced tomatoes, (canned)
  • 8 oz tomato sauce
  • 2 cloves garlic, (minced)
  • 1 bell pepper, (diced)
  • 2 cups brown rice, (cooked)
  • 2 Jalapeno (1 seeded and 1 diced)
  • 1 cup organic corn, (frozen)
  • 1/2 teaspoon cumin powder
  • 1 juice of lemon
  • Salt and pepper, (to taste)

Instructions

Stovetop Method

  • Bring the vegetable broth to simmer in a large pot.
  • Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, brown rice, corn, and tomato sauce, and let it simmer for about 30 minutes. (For beans, I like using 2 cups of black beans and 1 cup of pinto beans.)
  • Season with cumin, lemon juice, salt, and pepper.
  • Serve immediately.

Instant Pot Method

  • In an Instant Pot, add all of the ingredients.
  • Close the lid on the pot and turn the valve from “Venting” to “Sealing” position, then press “Cancel”.
  • Set the pot to “Manual/Pressure Cook” (high pressure) and set the timer to 2 minutes.
  • Do a quick release and once the pressure is released, open the lid and stir well.
  • Serve immediately.

BON APPÉTIT!

    Equipment

    • Instant Pot, optional

    Nutrition

    Serving: 6peopleCalories: 418kcalCarbohydrates: 86gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1178mgPotassium: 854mgFiber: 12gSugar: 8gVitamin A: 1498IUVitamin C: 42mgCalcium: 74mgIron: 4mg