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.

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!

Mayocoba Bean Soup

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★★★★★ 4.8 from 4 reviews

• Author: Tina
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 bowls
• Category: soup
• Method: slow cooker
• Cuisine: Peruvian

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Description

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.

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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)

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Instructions

1. Place first 7 ingredients into slow cooker, cook on high 6 hrs or on low 8 hrs until beans are soft.
2. 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.
3. Garnish as desired.

Nutrition

• Serving Size: 1 bowl
• Calories: 254
• Sugar: 2 g
• Sodium: 29 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 13 g
• Protein: 14 g
• Cholesterol: 8 mg

Recipes using mayocoba beans

Peruvian Bean Soup