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. Ideal for batch cooking and freezing in portions. There are quite a few ingredients in this soup but these are mostly spices, use what you have to hand, the key flavour is the smoked paprika. We often vary the beans swopping for cannellini, kidney, butterbeans or chickpeas.
Mexican Bean Soup
Prep time 15 minutes
Cook time 25mins
1 tablespoon rapeseed oil
1 medium onion, finely diced
1 celery 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 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
Small bunch of fresh coriander
½ Avocado per serving
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.
How to serve Mexican bean soup
To serve, ladle the Mexican bean soup into bowls, add the fresh coriander leaves, slices of avocado and sprinkle over the chilli flakes and enjoy with some tortilla chips.
Keep in an airtight container for up to 2 days in the fridge or freeze in portion sizes.
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