Mayacoba Bean Soup

The mayocoba, or Canary bean, was named after a small village in Mexico where it was “reinvented.”  They have a unique flavor and it is said that they will not give the consumer the usual digestive reactions that other beans can give.  They are yellow and the size of a pinto bean.


Quantity Unit Name Link Alternatives
2 cloves garlic, minced
1 teaspoon extra-virgin olive oil
1 (32-ounce) can mayocoba beans, liquid reserved (use pinto beans if youcan’t find mayocoba beans)
1 (8-ounce) can diced tomatoes
salt , to taste
Tabasco sauce, to taste


  1. In a medium pot, sauté the garlic in a teaspoon of olive oil for 1–2 minutes, and then add the remaining ingredients (beans and tomatoes) and let simmer for 10 minutes.
  2. One small batch at a time, add the mixture to a blender and blend until smooth.
  3. Transfer the blended soup back to the pot and return to a simmer.
  4. Add salt and Tabasco to taste.
  5. If you wish, garnish the soup with Tofutti sour cream and chives as pictured.

Prep Time: 30 minutes
Serving Size: 4-6 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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