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Mayacoba Bean Soup

Yields6 ServingsPrep Time5 minsCook Time25 mins

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.

 2 cloves garlic, minced
 1 tsp extra-virgin olive oil
 1 (32 oz) can mayocoba beans, liquid reserved(use pinto beans if you can’t find mayocoba beans)
 1 (8 oz) can diced tomatoes
 salt , to taste
 Tabasco sauce, to taste

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.


One small batch at a time, add the mixture to a blender and blend until smooth.


Transfer the blended soup back to the pot and return to a simmer.


Add salt and Tabasco to taste.


If you wish, garnish the soup with Tofutti sour cream and chives as pictured.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 130
% Daily Value *
Total Fat 1.6g3%

Saturated Fat 0.1g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 1.56mg1%
Total Carbohydrate 20.8g7%

Dietary Fiber 6.8g28%
Sugars 2.4g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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