Mexican Bean Soup is a vibrant, hearty dish that brings the bold flavors of Central America straight to your kitchen table. This comforting soup is typically packed with protein-rich mixed beans, fire-roasted tomatoes, and a fragrant blend of cumin and smoked paprika.

Ingredients:

1 medium onion, finely diced

2 cloves garlic, crushed

1 large carrot, diced

½ small butternut, diced

150g dried aduki or kidney beans, soaked and cooked, or 1 x 400 gram tin cooked beans

2 heaped tsp ground cumin

½ tsp chilli flakes

1 heaped tsp smoked paprika

1 tbsp tomato puree

1 x 400g tin chopped tomatoes (preferably organic)

1 litre homemade vegetable stock or 2-3 kallo stock cubes

1 litre boiling water

Fresh coriander to garnish

Natural Greek yoghurt or soya yoghurt to serve

 

Method: 

1. Gently fry garlic in olive or coconut oil for 1 minute, add onion and cook for 15-20 minutes. Add diced carrot and butternut squash, gently cook for 15 minutes. Add spices: cumin, chilli flakes, smoked paprika, cook for 2 to 3 minutes.

 2. Add tomato puree, chopped tomatoes, aduki/kidney beans and stock, simmer for 10-15 minutes.

 3. Either leave soup chunky or blend slightly.

 4. Add freshly chopped coriander and simmer for another 3 minutes.

 5. Serve with a large dollop of yoghurt and chunky sourdough.

Enjoy!