Best 7 Mexican Bean And Squash Soup Recipes

SOPA DE HABAS (CREAMY FAVA BEAN SOUP)

Steps:

• Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute.
• Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices.
• While the tomatoes are cooking, place fava beans in the blender with the warm water and Knorr Chicken bullion, and process until smooth.
• Pour this mixture into the saucepan and stir in the nopales. Season with salt and pepper and cook for about 5 minutes, until all the flavors have blended.
• Serve in bowls and garnish with chopped cilantro or parsley. We like to have some freshly oven-toasted multigrain bread on the side to dip into this creamy soup. Enjoy!

MEXICAN BEAN SOUP

Steps:

• Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
• Add the garlic and cook for a further minute.
• Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
• Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
• Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.

QUICK MEXICAN BEAN SOUP

Steps:

• In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.

BEAN SOUP WITH CABBAGE, WINTER SQUASH AND FARRO

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.
• While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

CHIPOTLE BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

SQUASH AND BEAN SOUP

Steps:

• Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
• Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.

MEXICAN ZUCCHINI CHEESE SOUP

Steps:

• Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
• Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.