This warming spiced Mexican bean soup is delicious and packed full of goodness. It is easy to make and great to cook in batches for freezing.
An easy to make warming Mexican bean soup creates a deliciously satisfying lunch or dinner. Soups are ideal for comforting and nourishing lunches and easy suppers and perfect for cooking in a large batch and freezing in portions. This spicy bean soup has a tasty tomato base and filled with a variety of beans, which are all packed with fibre.
There are quite a few ingredients in this Mexican bean soup but these are mostly spices and ingredients you will find in your store cupboard and/or freezer. The key flavour is the smoked paprika which helps to give the Mexican Bean soup such a wonderful depth of flavour. We often vary the beans, so if you don’t have a tin of mixed beans, swop for cannellini, kidney, butterbeans or chickpeas – all work equally well.
How to make a delicious and tasty soup
Any soup starts with a base of a few key ingredients and it’s important to cook these first in olive oil to soften them but also to allow them to release their natural sweet flavours. In this case our spicy bean soup starts with onion, celery and lots of garlic. The same applies to the ground dried spices, these are added next, and stirred and cooked through the ingredients. This releases their aromatic oils and will add a wonderful flavour to your soup. But be careful they don’t stick and burn, keep stirring.
How to serve Mexican bean soup
To serve, ladle the Mexican bean soup into bowls and add the fresh coriander leaves, slices of avocado and sprinkle over the chilli flakes if you’d like some more heat and enjoy with tortilla chips.
To store
Keep in an airtight container for up to 2 days in the fridge or freeze in portion sizes.
A warming Mexican bean soup packed full of goodness. Easy to make and great to cook in batches for freezing.
Ingredients
Scale
For the soup
1 tablespoon rapeseed oil
1 medium onion, finely diced
1celery stick, finely diced
3 garlic cloves, finely diced
1 teaspoon black mustard seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet smoked/smoked paprika
½ teaspoon ground cinnamon
½ teaspoon mustard powder
¼ teaspoon hot chilli powder (add more if you like more heat)
1 tablespoon vegan Worcester sauce
1 tablespoon maple syrup (grade A)
1 x 400g tin black beans, drained
1 x 400g tin mixed beans, drained
2 x 400g tin chopped tomatoes
1 x 198g tin sweetcorn or 150g frozen
300ml boiled water
Salt and pepper to taste
To serve
Small bunch of fresh coriander
½ Avocado per serving
Chilli flakes
Instructions
Heat the oil in a large pan, then add the onion celery and cook for 3 minutes, then add the garlic and cook until they to soften. Stir so they don’t stick to the pan.
Then add the black mustard seeds, ground coriander, cumin, smoked paprika and cinnamon, heat and stir until the spices release a strong aroma. Don’t let them stick to the pan.
Rinse and drain the black beans, the mixed beans and the sweetcorn and tip into the pan, pour over the tinned tomatoes and stir.
Add the mustard powder, maple syrup and Worcester sauce and stir again. Pour over the water, stir well and bring to a gentle simmer.
Reduce the heat, leave a spoon in the pan and place the pan lid on top with a small gap. Then cook for 25 minutes stirring occasionally.
