Jul 14 2026
Restaurants›La Hacienda Dover AFB›Mexican Bean Soup (vg) Recipe

Mexican Bean Soup (vg) Recipe

Inspired by La Hacienda Dover AFB
Time1h
Serves4

Pinto beans topped with pico de gallo and crema Fresca.

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Ingredients

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For the Soup

For the Pico de Gallo

For the Crema Fresca

Method

For the Soup

  1. 1

    Prepare the Beans

    Rinse the pinto beans under cold water and soak them overnight in water. Drain and set aside.

  2. 2

    Cook the Aromatics

    In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

  3. 3

    Add Spices and Broth

    Stir in cumin powder, chili powder, salt, and black pepper. Cook for an additional minute until fragrant. Pour in the vegetable broth and add the soaked pinto beans.

  4. 4

    Simmer the Soup

    Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 45 minutes or until the beans are tender.

  5. 5

    Finish the Soup

    Stir in lime juice just before serving. Adjust seasoning if necessary.

For the Pico de Gallo

  1. 6

    Chop Ingredients

    Dice the tomatoes, red onion, and jalapeño. Finely chop the cilantro.

  2. 7

    Mix Pico de Gallo

    In a bowl, combine the chopped tomatoes, onion, jalapeño, and cilantro. Add lime juice and mix well. Set aside to let flavors meld.

For the Crema Fresca

  1. 8

    Prepare the Crema

    In a small bowl, mix vegan sour cream with lime juice until well combined. Adjust flavor as needed.

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