Mexican Bean Soup
User Reviews
5
Mexican Bean Soup
Description
The Mexican Bean Soup recipe integrates canned beans or frozen Mexican bean mix with vegetables like onion, garlic, bell pepper, and sweetcorn. The soup is seasoned with tomato paste, cumin, smoked paprika, oregano, and chili flakes, which infuse it with a mild warmth and depth. Cooking onset involves sweating onions to soften them, then adding garlic and simmering all ingredients in vegetable stock and tomatoes to develop a rich broth. The beans contribute a thick, hearty texture while the bell pepper and corn add contrasting sweetness and bite.
Its presentation can be personalized with chopped coriander or cilantro, avocado slices, chili flakes, or a squeeze of lime for bright acidity. The soup suits casual meals where a comforting and filling dish is appreciated, and it pairs well with tortillas or cornbread.
The recipe notes recommend adjusting the chili heat to taste and suggest the soup freezes well for later meals. Using frozen pre-chopped onion and garlic can save prep time. Topping the soup with ingredients like avocado and grilled corn enhances texture and flavor diversity.
Ingredients
- 1 tablespoon olive oil
- 2 onion chopped
- 2 cloves garlic minced
- 2 cans mixed beans or 450g Birds Eye frozen Mexican bean mix, 400g/15oz cans, rinsed and drained
- 600 ml vegetable stock 2 ½ cups, broth synonym
- 400 g chopped tomatoes 15 oz can
- 1 red bell pepper chopped
- 6 tablespoon sweetcorn canned or frozen
- 1 tablespoon tomato paste or puree
- 2 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ½ teaspoon dried chili flakes or to taste
- salt
- black pepper
To serve (optional)
- Coriander or cilantro
- lime wedges
- tortillas
- avocado sliced
- dried chili 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
- Frozen pre-chopped onion and garlic save preparation time without sacrificing flavor.
- Adjust chili flakes to control soup spiciness according to preference.
- This soup freezes well, making it convenient for meal planning.
- Adding toppings such as avocado, cilantro, or grilled corn can enrich texture and taste.
- Serve with tortillas or other Mexican sides to complete the meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
