Mexican bean soup

Mexican soup.

I could live on this soup! If you like Mexican flavours of cumin and paprika you will love this dish. I lost count of how many times I have made it and it never fails to give me a comforting warm ‘hug’ on a cold gloomy day. It freezes very well too, so I would advise to make a large batch.

Mexican bean soup


Spicy Mexican bean soup with sour cream and avocado.(serves 4)

1 medium onion diced
1 celery stick sliced
1 red pepper diced
3 garlic cloves chopped
2 spring onions chopped
2 tsp cumin powder
1/2 tsp chilli powder
1 tsp smoked paprika
150g corn (tinned or frozen)
240g (1 tin) red kidney beans
500g tomato passata
1000ml vegetable stock
avocado, coriander,tortilla chips, lime and sour cream to serve.

Fry the diced onion on medium heat with 1 tbsp of olive oil, until soft and translucent (5 min or so). Add the celery, pepper, spring onion  and sauté  for a couple of minutes. Finally add the garlic, cumin, paprika and chilli powder, stir well. Pour the vegetable stock, beans, corn and passata, bring it to the boil, reduce het and simmer for 25/30 minutes. Add salt and pepper to taste.

Serve with a dollop of sour cream, avocado and fresh coriander. Lovely with a few tortilla crisps as well.

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