Beany Blast - Mexican soup recipe


This fiery Mexican soup recipe is a bean-focused, tomato-loving dish that's ready to eat in just 35 minutes.

Mexican pasta soup recipe

I adapted this quick n' tasty bowlful from a vegetable cookbook I love (called Veg Every Day), cutting down the chili a little to suit more tastes (including my own feable tastebuds) and dropping in some tiny ditali pasta to fill the belly even more.

For me, this Mexican soup recipe is just what a hearty bad-weather soup should be: thick in texture, seriously filling, touting a mix of lovely warm colors and with a spicy kick in the pants to finish.

Let's make it...

Serves: 6-8


4 small red onions

5 garlic cloves

1 good-sized red chili (more if you love the kick)

1 teaspoon of ground cumin

Vegetable stock powder/cubes

800ml/27 fl oz passata (or juice of plum tomatos whizzed in a blender/processor)

800g/1.75lb black beans/black-eyed beans

800g/1.75lb ripe tomatoes

300g/10.5oz tiny ditali pasta shapes (or similar like rice-shape orzo)

Big handful of fresh oregano leaves

Big handful of cilantro/coriander leaves


2 limes

Extra virgin olive oil


12 tablespoons of sour cream

STEP 1 - The prep for this dish is simple:

- Peel and de-end the garlic clove.

- De-end the chili, chop in half longways, and remove seeds with a teaspoon. Finely chop its remaining flesh.

- Peel and finely chop onions.

- Using the packet's suggested proportions of granules-to-water, boil a kettle and dissolve/measure out 1200ml/40 fl oz vegetable stock.

- Squeeze the juice from the limes into a cup.

- Drain and rinse the beans.

- Chop the fresh tomatoes in halve, chop out their cores and remove seeds. Then finely chop the remaining flesh.

- Rinse the various leaves and chop roughly.

STEP 2 - First our soup's base.

- Grab a large cooking pot and coat the bottom in a light layer of olive oil.

- Add the garlic cloves and fry on low-medium heat hob until slightly browned.

- Add the onions and fry for 7-8 minutes on medium heat until softened.

- Add the chili and cumin and stir for a minute more.

- Remove the garlic cloves, unless you really love to munch them in your soup.

STEP 3 - Now we bring the volume...

Note: If your pan is not big enough for all the liquid to come (the stock, passata etc.), just divide up the oily onions between 2 pans, pop back on the heat, then divide between both pans.

- Add the stock, passata, chopped tomatoes, beans, oregano and 2 good pinches of sugar.

- Season further with a good splurge of pepper, a small handful of salt.

- Bring to the boil and simmer on a low-medium heat, bubbling only very gently, for 15 minutes. Stir occasionally.

- Then throw in the pasta and time the whole soup as per the pasta packet's timings (likely 8-12 mins more).

Tip: Should the soup become very thick before the pasta is cooked, use a kettle to add some more boiling water to the mix.

STEP 4 - When the pasta is cooked, your soup is almost done. Just stir in the lime juice and cilantro/coriander.

To serve: pop into bowls and add a good dollop of sour cream in the center of each. Possibly a few cilantro leaves if spare too.

Enjoyed this Mexican pasta soup?

Then why not try...

Fresh n funky minestrone

Italian bean deliciousness: pasta e fagioli

Our Italian Pasta Soup Collection

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