Hearty Mexican Soup

Name: Hearty Mexican Soup
Yield: 5 Servings
Ingredients: 1 onion (small, chopped); 4 cloves garlic (minced); 1 can tomatoes, diced, low-sodium (14.5 ounce can); 2 cans black beans, low-sodium (15 ounce can, low sodium, drained and rinsed); 2 potatoes (large, peeled and diced); 4 cups water; 1/2 cup cilantro (fresh, chopped); 1/2 lime (squeezed); 1/8 teaspoon cumin powder (a pinch)

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Easy to make and delicious to eat, this soup can be made in under an hour! Squeeze the other half of the lime over the soup before serving for extra flavor.

Makes

5 Servings

Ingredients

1 onion (small, chopped)
4 cloves garlic (minced)
1 can tomatoes, diced, low-sodium (14.5 ounce can)
2 cans black beans, low-sodium (15 ounce can, low sodium, drained and rinsed)
2 potatoes (large, peeled and diced)
4 cups water
1/2 cup cilantro (fresh, chopped)
1/2 lime (squeezed)
1/8 teaspoon cumin powder (a pinch)

Directions

Wash hands with soap and water.
In a large pot cook onion, garlic and tomatoes on medium-high heat for 3 minutes. Stir often.
Add beans, potatoes and water. Bring to a boil, then reduce to low-medium heat. Cover and continue to cook slowly for 20 minutes.
Add cilantro, cumin and lime. Stir and continue to simmer for 10 minutes.
Serve warm; sprinkle cilantro on top.

Notes

Learn more about: Onions Garlic Tomatoes Potatoes Herbs Limes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.