Mayocoba Bean Soup is one of the easiest and healthiest slow cooker soups. This soup is flavored simply with onions, celery, garlic, smoked paprika and parsnip. After soaking beans overnight, throw everything in a slow cooker for 6 hours and garnish. This is a simple, tasty and easy dinner or lunch recipe.
Whenever I see beans at the market, my mind always seems to wander to soup recipes. It just seems like the perfect fit. Bean soup recipes also makes me think of my slow cooker. Who doesn’t love to hit the easy button whenever we can?
I seem to always have mayocoba beans in the pantry, hence the frequent mayocoba soup recipes that keep popping up on this little part of the web.
It’s still high Summer here but I eat soup all year round. This is another great soup though when the temperatures start to dip. The beans make this a hearty meal, no need for an entree. Just a bowl of this and a chunk of bread.
This soup with mayocoba beans is just about as easy as it gets. You can even make this in a slow cooker or Instant Pot. If you make any variation of this recipe, tag us on Instagram #FusionCraftiness so we can see!
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Mayocoba Bean Soup
Mayocoba Bean Soup is one of the easiest and healthiest slow cooker soups. This soup is flavored simply with onions, celery, garlic, smoked paprika and parsnip. After soaking beans overnight, throw everything in a slow cooker for 6 hours and garnish. This is a simple, tasty and easy dinner or lunch recipe.
Ingredients
- 2 cups dried mayocoba beans, soaked overnight in water
- 2 large onions chopped or 3 small
- 4 celery stalks, chopped
- 1 parsnip, peeled and chopped
- 1 garlic clove, peeled and smashed
- 1 Tbs smoked paprika
- 6 cups of vegetable or chicken broth
Garnish
- sour cream or Mexican creama
- scallions, chopped
- smokey bacon, chopped (use facon for a veggie version)
Instructions
- Place first 7 ingredients into slow cooker, cook on high 6 hrs or on low 8 hrs until beans are soft.
- Using an immersion blender, puree soup to desired thickness, add water or more broth if needed. You may use a bean masher instead of an immersion blender. If you choose to use a blender or food processor, cool the soup first to avoid a catastrophe.
- Garnish as desired.
Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving: Calories: 203Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 326mgCarbohydrates: 34gFiber: 12gSugar: 8gProtein: 11g
Recipes using mayocoba beans
Peruvian Bean Soup
Kate
Monday 18th of October 2021
This was exactly what I was looking for- an easy yet tasty soup. Both my husband and I enjoyed it. My changes were cooking the beans in my instant pot, then sautéing the vegetables and adding them to the beans and broth and simmering until fully tender. The parsnip was a very well matched flavor for the soup.
Tina
Saturday 23rd of October 2021
I'm so glad this recipe worked out for you and thank you so much for the cooking tips. I always view recipes as guidelines to help us and I enjoy hearing about what y'all come up with. I like parsnips with soup. Happy cooking Kate!
Marisol Mendoza
Sunday 18th of February 2018
Directions for instant pot users?
Shashi at Savory Spin
Friday 10th of November 2017
A big pot of soup simmering in the slow cooker is such a delight to come home too - and this one sounds delicious, even though I must admit, I haven't heard of mayocoba beans before. Happy Friday and thanks so much for sharing this!
Soniya
Friday 10th of November 2017
This soup looks so Healthy and hearty!! As it's getting colder out here in Virginia I make soup very often!
Tina
Friday 10th of November 2017
I LOVE soup season:) We have four seasons too.
Sarah Newman
Friday 10th of November 2017
I've never heard of mayocoba beans! Will have to look for them in the bulk section. Any veggie slow cooker recipe is a win in my book! :)