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Mexican Macaroni and Bean Soup

Mexican Macaroni and Bean Soup

Make this soup as spicy or as mild as you please, it will still be a delicious, healthy and warming meal. Serve with hot tortillas or rolls.

Serves 4-5.


  • 1 Tbsp vegetable oil
  • 2 medium onions, chopped
  • 2 ribs celery, chopped
  • 2-3 cloves garlic, crushed
  • 1 serano chili pepper, seeded, minced
  • 1 c crushed tomatoes
  • 2 c refried beans
  • 5 c water
  • 1 medium carrot, peeled, thinly sliced
  • 1 tsp dry cilantro (or 1 Tbsp fresh)
  • 1/2 tsp ground cumin
  • 1 bay leaf
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 c dry elbow macaroni


  1. In a large heavy pot or Dutch oven, warm oil on medium low. Add onion and saute until browned and tender (about 5 minutes).
  2. Add celery, garlic and serrano chili; saute another minute.
  3. Stir in the tomatoes, refried beans, water, carrot, cilantro, cumin, bay leaf, salt and pepper. Bring to boil on high heat.
  4. Stir in the macaroni. Reduce heat to medium and simmer, stirring often, for 12 minutes or until carrots and macaroni are tender.
  5. Allow to stand a few minutes before serving. Sprinkle with grated Coteja or Parmesan cheese if desired.

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