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.
Keep in an airtight container for up to 2 days in the fridge or freeze in portion sizes.