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    Home » Recipes » Soups » Sopa de Frijol (Mexican Bean Soup)

    Sopa de Frijol (Mexican Bean Soup)

    Last Updated December 20, 2022. Originally Posted December 20, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This incredibly easy Sopa de Frijol (or Mexican Bean Soup) only takes a few simple ingredients. A bowl of yumminess that’s packed with flavor.
    Jump to Recipe Print Recipe
    A spoon full of Sopa de Frijol over a bowl of the soup.
    Sopa de Frijol served in a decorative blue plate topped with panela cheese and cilantro.

    Disclosure: This is a sponsored post in partnership with S&W Beans.

    Sopa de Frijol served in a decorative blue plate topped with panela cheese and cilantro.

    Sopa de Frijol is one of those dishes you’ll make over and over again. 

    It comes together in minutes and delivers big, bold flavors with minimal effort. 

    Completely vegan and perfect as a quick lunch. Simple and delicious! 

    Ingredients

    The ingredients needed to make the Mexican bean soup labeled and sitting on a wooden table.
    • S&W Pinquito Beans – You will need two cans. Ready-to-use and more affordable than animal-based proteins. Talk about a win-win!
    • Water – Swap out for vegetable broth to add more flavor. 
    • Soy chorizo – Here, we are making a vegan recipe, but if you prefer regular chorizo, feel free to use it instead. 
    • Olive oil is needed to cook the chorizo, onion, and garlic. 
    • White onions, garlic, and salt will add flavor to the soup. 
    • Chipotle in adobo sauce for a smokiness and to add spice. 

    Step-By-Step Instructions

    Ingredients hovering over a blender ready to be blended.
    • To a blender, add the pinquito beans with the liquid and everything. 
    • Add water, salt, and chipotle pepper. 

    Blend until smooth and set aside. This is what gives the soup a yummy creamy texture. 

    Chipotle in adobo sauce is a very typical ingredient in Mexican cuisine and adds a lot of flavor. For a less spicy version, use half or omit completely.

    FYI: You might also hear this recipe referred to as “Caldo de Frijol.”

    Bean soup cooking in a large stock pot.
    • Heat oil and cook the chorizo for 2-3 minutes. 
    • To the pot, add the onion and garlic. Cook for 1 minute more. 
    • Add the bean mixture from the blender. 
    • Drain the other can of beans and add it to the pot. 

    We are making a meatless and nutritious recipe here. 

    Beans have zero saturated fat or trans-fat and are cholesterol-free. 

    S&W Pinquito Beans are petite, pinkish-brown, lightly speckled beans with a smooth, semi-sweet, delicate taste. They also provide 6-7g of protein per serving which is roughly the same as an egg or 1 oz of meat.

    A ladle of the bean soup over a pot of soup.

    How to Adjust:

    For a creamier texture, blend both cans of the beans to the blender. 

    Or, for a chunkier texture, add another can of drained S&W Pinquito Beans.

    Storing Instructions:

    Store any leftovers in an airtight container and keep for up to 5 days in the fridge. To store in the freezer, place the leftovers in a sealable bag, removing as much air as possible. Use within 5 months. 

    A spoon full of Sopa de Frijol over a bowl of the soup.

    More Mexican Vegetarian Soups:

    • Crema de Frijoled Negro
    • Caldo de Queso
    • Bean Pozole
    • Caldo de Verduras

    Sopa de Frijol is a creamy Mexican Bean Soup that’s full of flavor and ease. Top with queso fresco or queso panela (optional). As a quick lunch or snack, you’re going to love every spoonful.

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    Sopa de Frijol served in a decorative blue plate topped with panela cheese and cilantro.

    Sopa de Frijol (Mexican Bean Soup)

    This incredibly easy Sopa de Frijol (or Mexican Bean Soup) only takes a few simple ingredients. A bowl of yumminess that’s packed with flavor.
    5 from 47 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 270kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 cans S&W Pinquito Beans
    • 1 chipotle in adobo sauce
    • 1/2 tsp salt
    • 3 cups water
    • 2 tbsp olive oil
    • 1/2 package soy chorizo (6 ounces)
    • 1/4 onion (diced)
    • 1 garlic clove (minced)
    • queso panela (optional topping)
    • cilantro (optional topping)

    Instructions

    • To a blender, add 1 can of the pinquito beans, chipotle, salt, and 1 cup of water.
    • Blend until smooth.
    • Set aside.
    • Heat the olive oil in a large stock pot.
    • Cook the chorizo. About 2-3 minutes.
    • Break it up with a cooking spoon as it cooks.
    • Add the onion and garlic.
    • Cook for 1 more minute.
    • Drain 1 can of the pinquito beans.
    • Add the can of drained beans, the bean mixture from the blender, and 2 cups of water to the pot.
    • Using a cooking spoon, scrape the bottom of the pot.
    • Stir and bring to a boil.
    • Serve and top with queso panela and cilantro, if using.
    • Enjoy!

    Notes

    Swap out the water for vegetable broth to add more flavor. 
    How to Adjust:
    • For a creamier texture, blend both cans of the beans to the blender. Or, for a chunkier texture, add another can of beans.
    Storing Instructions:
    Store any leftovers in an airtight container and keep for up to 5 days in the fridge. To store in the freezer, place the leftovers in a sealable bag, removing as much air as possible. Use within 5 months. 

    Nutrition

    Calories: 270kcal | Carbohydrates: 35g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 901mg | Potassium: 676mg | Fiber: 10g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 4mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes, Soups, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Cathleen

      December 21, 2022 at 10:37 am

      5 stars
      This is so perfect for the holidays!! It just snowed a BUNCH in the past few days, and I have been looking for recipes to make to warm me up. This is perfect!

      Reply
      • Maggie Unzueta

        December 28, 2022 at 9:42 am

        My husband is from Buffalo. He misses the snow. lol. Hope this sopa de frijol warms you up!

        Reply
    2. Megan

      December 21, 2022 at 1:51 pm

      5 stars
      Smoky tasty delicious! My new favorite soup. Thanks for creating amazing recipes.

      Reply
      • Maggie Unzueta

        December 28, 2022 at 9:42 am

        I love that smoky taste. So good!

        Reply
    3. Marta

      December 21, 2022 at 3:35 pm

      5 stars
      I love soup in any form, but this sopa de frijol had so many amazing flavors and the texture was truly on point.

      Reply
      • Maggie Unzueta

        December 28, 2022 at 9:42 am

        Thank you. Glad to hear you enjoyed this recipe!

        Reply
    4. Erin

      December 22, 2022 at 12:31 pm

      5 stars
      This soup was incredible! I’d never had it before, but it sounded so good and I’m glad I tried it. Thank you!

      Reply
      • Maggie Unzueta

        December 28, 2022 at 9:48 am

        That’s great! Happy to hear you enjoyed the soup.

        Reply
    5. Min

      December 23, 2022 at 1:10 pm

      5 stars
      Such a yummy and flavorful recipe. I love Mexican bean soup and now I can make it myself!

      Reply
      • Maggie Unzueta

        December 28, 2022 at 10:54 am

        So glad you enjoyed the Mexican Bean Soup.

        Reply
    6. Jamie

      December 24, 2022 at 2:40 am

      5 stars
      Such a wonderful soup recipe, it looks delicious and yummy! It a very tasty too for the color, I totally loved it! Perfect for this cold weather!

      Reply
      • Maggie Unzueta

        December 28, 2022 at 10:59 am

        That’s great. Happy to hear you liked this sopa de frijol.

        Reply
    7. Sandhya Ramakrishnan

      December 24, 2022 at 6:53 pm

      5 stars
      I love the idea of blending half the beans for the creamy texture. My boys love creamy soup with some bite to it, which was perfect.

      Reply
      • Maggie Unzueta

        December 28, 2022 at 11:00 am

        Your boys will love this soup.

        Reply
    8. Katie Crenshaw

      December 25, 2022 at 6:04 am

      5 stars
      This soup has so much flavor and is so warm and filling!!! I loved it. I definitely will be making again.

      Reply
      • Maggie Unzueta

        December 28, 2022 at 11:00 am

        Lots of flavor for minimal efforts. That’s what I love about this soup.

        Reply
    9. Amy

      December 25, 2022 at 9:39 pm

      5 stars
      This soup was easy to make with great flavor. Highly recommend it for a delicious, comforting meal!

      Reply
      • Maggie Unzueta

        December 28, 2022 at 11:03 am

        Yes. Easy and delicious. Glad you enjoyed it. 🙂

        Reply
    10. Moop Brown

      December 26, 2022 at 1:16 am

      5 stars
      This soup looks tasty and seems like a great way to keep warm during this cold season.

      Reply
      • Maggie Unzueta

        December 28, 2022 at 11:03 am

        Right! It’s perfect for the soup season.

        Reply
    11. Rick Salazar

      December 26, 2022 at 6:25 pm

      5 stars
      Tried it, it was awesome

      Reply
      • Maggie Unzueta

        December 28, 2022 at 11:04 am

        Yay! Glad you liked it.

        Reply

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