Quick Mexican bean soup

Quick Mexican bean soup with black beans, tomatoes, pepper, avocado and lime – spicy, filling and on the table in no time.

At a glance

• Serves 4
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 300 kcal per serving
• Protein: 16 g
• Fat: 8 g
• Carbs: 42 g

Ingredients

• 400g black beans
• 200g sweetcorn
• 1 onion
• 2 cloves of garlic
• 400g passata
• 300ml vegetable stock
• 1 tbsp olive oil
• 1 avocado
• 1 unwaxed lime
• 1 pepper
• 2 tsp cumin
• 1 tsp paprika
• 1 handful of coriander
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Chop the onion, garlic and pepper into small pieces. Heat the olive oil in a large pan and briefly cook the onion and garlic until translucent.
2. Stir in the cumin and paprika and toast briefly until fragrant. Then add the pepper, black beans and sweetcorn.
3. Pour in the passata and vegetable stock, bring everything to the boil and simmer gently for a few minutes until the flavours have come together.
4. Roughly blend some of the soup and stir it back in. That makes it creamier without losing its chunks.
5. Season to taste with salt, pepper and lime juice. Add a little more stock if you like it thinner.
6. Ladle into bowls and serve with avocado, coriander and a little lime.

Good to know

This soup is simple but still really well-rounded in flavour. Warm, spicy and just right when things need to be quick.

Swaps

Black beans → kidney beans (similar fibre content and also contain protein) | sweetcorn → courgette (with less sugar) | coriander → parsley (milder, also provides vitamin K)

Allergens

The recipe is naturally gluten-free if you choose a suitable vegetable stock. Keep the spices mild for children, and during pregnancy well-heated beans, veg and fresh, well-washed toppings are no concern.

Dairy-free recipes