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Mexican Bean Soup

This soup is wonderful and very easy to make. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: Mexican
Keyword: Mexican Bean Soup
Servings: 8 servings
Author: The Southern Lady Cooks


  • 1 pound pork sausage
  • 1 large onion chopped
  • 2 cloves garlic peeled and chopped or minced
  • 1 14.5 ounce can fire-roasted diced tomatoes (can use just diced tomatoes)
  • 1 4 ounce can green chilies, drained
  • 1 14 ounce can chicken broth
  • 2 cups water
  • 1 14.5 ounce can navy beans
  • 1 15.5 ounce can kidney beans
  • 1 15 ounce can black beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon dried parsley
  • 1 teaspoon cumin
  • pinch red pepper flakes or few drops hot sauce optional


  • Brown sausage, onion and garlic in a skillet on top of the stove and drain.
  • In a soup pot on top of the stove, add sausage, onion, garlic, tomatoes, drained green chilies, chicken broth and water.
  • Drain and rinse the navy beans, kidney beans and black beans. Add the beans to the pot. Add salt, black pepper, chili powder, parsley, cumin and red pepper. Bring to a boil and turn to simmer. Cook for about 35 minutes.
  • Serve with your favorite shredded cheese on top.