Bean Soup Lunch

Bean Soup LunchA couple of posts back I wrote about my struggle with eating regular and healthy meals. Lunch is many times the meal that I skip or “forget” to eat more often. But like I mentioned on that post keeping them simple with fresh ingredients that are always available in my fridge and pantry has helped me get back in the right track. This lunch is another example of how easy and nutritious lunch can be to keep you going until dinner time.

Bean Soup
Recipe type: Lunch
Cuisine: Mexican
  • •1 TBSP olive oil
  • •1/4 onion, chopped
  • •1 garlic clove, minced
  • •1 jalapeno pepper, chopped
  • •1 roma tomato, diced
  • •1/4 cup shredded chicken breast (optional)
  • •2 cups of cooked pinto beans plus some of the broth in which they were cooked*
  • •diced queso fresco
  1. In a medium pot sautee onion in olive oil until translucent.
  2. Add garlic and stir for about 1 minute.
  3. Add jalapeno and tomato and cook for about 2 minutes.
  4. Stir in the beans and chicken breast and bring to a boil.
  5. Reduce heat to low and simmer for about 5 minutes.
  6. Serve and top with diced queso fresco.

*Read more about the benefits of beans and how to cook them here.

Bean Soup Lunch

¡Buen provecho!


  • I've started eating "dinner" at lunchtime to try to do a whole Mediterranean style kind of thing. It ensures that I never skimp on lunch! This soup looks delicious. What a great thing to have on hand!

  • Great advice Ben! I have loads of beans in my pantry, both dried and canned. They are a “super food” and def keep you filled for a long time.

  • This is indeed a simple and delicious soup for lunch or dinner. Great advice can’t be beat Ben:D

  • A great looking soup! We try to have soup in the fridge a lot of an easy lunch

  • I love bean soups, this one looks delicious, and with tortillas….Mucho Mas!

  • Ben, your photos are wonderful! I like the idea of queso fresco. So glad you posted bean soup. I totally agree that we could use a few more meatless meals in our week. My personal favorites are Peruvian beans. I've also seen them labelled as Mayocoba beans. I made some this weekend and pureed them in my food processor (just like hummus). Perfect for tostadas tonight. I reserved some whole beans in broth because I love to eat them with a little jalapeno chile and finely chopped white onions. Mom made them for us this way, so it stuck as a childhood favorite.

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