Mexican Bean Soup
User Reviews
5.0
84 reviews
Excellent
Mexican Bean Soup
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This easy vegan Mexican Bean Soup is a hearty bowl full of flavour. It's rammed with beans and veggies, and is deliciously spiced and warming. The best thing is you can make this recipe in just 15 minutes!
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Ingredients
- 1 tablespoon olive oil
- 2 onions chopped
- 2 cloves garlic minced
- 2 cans 400g/15oz cans mixed beans, rinsed and drained (or 450g Birds Eye frozen Mexican bean mix)
- 600 ml (2 ½ cups) vegetable stock/broth
- 400 g (15 oz) can of chopped tomatoes
- 1 red bell pepper chopped
- 6 tablespoon canned or frozen sweetcorn
- 1 tablespoon tomato paste/puree
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried chilli flakes or to taste
- salt and pepper
To serve (optional)
- coriander/cilantro
- Lime wedges
- tortillas
- avocado sliced
- dried chilli flakes
Instructions
- Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
- Add the garlic and cook for a further minute.
- Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
- Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
- Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.
Notes
- Cook's Tips:
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
- Save the hassle of chopping onion and garlic - use frozen pre-chopped.
- Adjust the heat to your liking. Mine is fairly mild, so add more if you like it spicy.
- Make it a full meal with corn on the cob, salsa and nachos and other Mexican foods.
- I love adding toppings to soup - add avocado, cilantro/coriander, a wedge of lime or even grilled corn, more pulses or crispy tortillas.
- This soup is freezer friendly.
- This soup is vegan and gluten-free.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
3g
(5%)
Sodium
541mg
(23%)
Potassium
611mg
(17%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1315IU
(26%)
Vitamin C
41.6mg
(46%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Sodium | 541mg | 23% |
| Potassium | 611mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1315IU | 26% |
| Vitamin C | 41.6mg | 46% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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