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Pinto Bean and Chayote Soup
with corn / cabbage

Active: 45 Total: 45

This quick soup is filled with warming Latin spices, creamy pinto beans, and hearty vegetables. A few fesh toppings and some tortilla chips make this a satisfying meal.
Smarts: Chayote is a type of Mexican squash with firm, crisp texture and delicate, slightly tart flavor. If you're unable to find it, feel free to sub any summer squash such as zucchini, yellow, or pattypan.



Pinto Bean and Chayote Soup:
  • Bell peppers, any color - 1 , chopped
  • Onions, medium - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Cabbage - 6 oz , thinly sliced (sub coleslaw mix)
  • Squash, chayote - 1 lb , peeled, cored, and chopped (sub any summer squash)
  • Limes - 1 , wedges
  • Cilantro - 3 Tbsp , chopped
  • Corn, frozen - 1 1/2 cups , defrosted
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1 tsp
  • Stock, any type - 4 cups
  • Tomatoes, diced (14 oz / 397 g) - 1 can (preferably fire-roasted)
  • Pickled jalapenos (opt) - 1/4 cup (sliced)
  • Tortilla chips - for serving


  1. Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Cabbage - Prep as directed. (Can be done up to 3 days ahead)

  3. Chayote - If the skin is thick, tough, or blemished, peel the chayote, otherwise there is no need to peel. Chop chayote the same way you would an apple or pear - slice each chayote lengthwise into quarters, cut away the core, then chop into bite-sized pieces.

  4. Limes / Cilantro - Prep as directed.

  5. Corn - Defrost corn.

  6. Beans - Drain and rinse.

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  1. Heat a Dutch oven with cooking oil over medium heat. Add bell peppers, onions, and garlic to heated oil with a pinch of salt. Saute until vegetables begin to soften, 3 to 4 minutes.

  2. Add chayote, cabbage, chili powder, cumin, and oregano and saute for 2 to 3 minutes to allow the spices to become fragrant.

  3. Add stock and diced tomatoes (with their liquid) and bring to a simmer. Simmer gently until vegetables are tender and the flavors have come together, 10 to 12 minutes.

  4. Add pinto beans and corn to the pot and simmer another 2 to 3 minutes, or until everything is heated through. Squeeze half the lime wedges into the soup and season to taste with some salt and pepper.

  5. Ladle soup into serving bowls. Set out cilantro, lime wedges, and jalapenos (if using) and let everyone garnish their own bowls. Enjoy soup with tortilla chips on the side.



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