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Cheesy Mexican 3-Bean Soup

  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


I am trying a new product from my friends at PlantPure and made this Cheesy Mexican 3-Bean Soup. So GOOD and so EASY to make!


Units Scale
  • 1 onion (250g or 9 oz)
  • 2 carrots (185g or 6.5 oz)
  • 2 ribs celery
  • 2 tsp Mexican oregano
  • PlantPure Cheese Sauce Starter
  • 3 1/2 cups water
  • 1 1/2 tsp smoked paprika
  • 4oz can green chiles
  • 15 oz can black beans
  • 15 oz can pinto beans
  • 15 oz can kidney beans
  • 15 oz can fire-roasted diced tomatoes
  • 2 cups baby spinach
  • salt & pepper to taste


  1. Dice the onion, carrots, and celery and add to a soup pot or Dutch oven
  2. Saute veggies in a little water or veg broth until softened
  3. Add the oregano and stir - remove from heat.
  4. Cut open the cheese pack and add to your blender along with the water, paprika, and chiles
  5. Blend until smooth
  6. Rinse and drain the beans, then add the cheese, beans, and tomatoes to the soup pot
  7. Bring to a boil, just until the soup begins to thicken, then reduce to a simmer.
  8. Add the spinach and simmer 8-10 minutes
  9. Season to taste and serve

Keywords: cheesy, mexican, 3-bean soup, plantpure