Tex-Mex Vaquero Soup with Garden Salad

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty cowboy-inspired soup combining smoky beans and vegetables with a fresh garden salad to balance its rich flavors. This American-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 1 cup, rinsed canned pinto beans
• 1 cup, rinsed canned black beans
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens
• 1/2 cup, halved cherry tomatoes
• 1/2 medium, sliced cucumber
• 2 tbsp red wine vinegar
• 2 tbsp olive oil (for salad)
• 1 tsp honey

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 diced large carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until vegetables soften.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed pinto beans, 1 cup rinsed black beans, 1 can (14.5 oz) diced tomatoes (with juice), 4 cups vegetable broth, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes to meld flavors.
4. Step 4: Meanwhile, in a large bowl toss 4 cups mixed greens, 1/2 cup halved cherry tomatoes, and 1/2 sliced medium cucumber.
5. Step 5: Whisk together 2 tbsp red wine vinegar, 2 tbsp olive oil, and 1 tsp honey; drizzle over salad and toss to coat.
6. Step 6: Serve the hearty vaquero soup hot alongside the fresh garden salad for a balanced cowboy-themed meal.