Mexican Bean Soup

Name: Mexican Bean Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 3/4
Ingredients: What you’ll need..; - 1/2 red onion; - 2 cloves of garlic; - 1 tin chopped tomatoes; - 1 tin sweet corn; - 1 tin kidney beans; - 1/2 sweet potato; - 1.5 tsp cumin 1 tsp Smokey paprika 1/2 tsp chilli powder 1/2 tsp dried corriander 1/2 tsp cinnamon; - 1 tbsp tomato purée; - 1 tbsp soy; - 1 tsp honey; - I added a couple drops of jalapeño hot sauce (optional); - 1 stock cube (veggie or meat) with 2 tins worth of water; - salt and pepper; - to serve: fresh corriander, nachos, grated cheese and sour cream

by The Last Bite

3/4 Servings

45 min

Cosy Autumnal recipe incoming! 🍁 🫘

This spicy and Smokey Mexican bean soup is perfect for a midweek dinner, and it’s super simple to make. 🇲🇽 I whipped this together in 40 minutes, and most of that time is just simmering, so it’s the perfect dinner if you’ve got things to be doing.

I love cooking with the spices and flavours of Mexican cuisine. They pack such a punch to awaken the mouth. These flavours in a healthy soup works perfectly! Filled with beans corn and some sweet potato pieces, this dish is everything you want in a soup!

For more of my recipes with influences from around the world, please check out my Instagram page @the.last.bite.food.blog

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Mexican Bean Soup

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Recipe details

Yield 3/4 Servings
Time spent: Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min

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Ingredients

What you’ll need..
- 1/2 red onion
- 2 cloves of garlic
- 1 tin chopped tomatoes
- 1 tin sweet corn
- 1 tin kidney beans
- 1/2 sweet potato
- 1.5 tsp cumin 1 tsp Smokey paprika 1/2 tsp chilli powder 1/2 tsp dried corriander 1/2 tsp cinnamon
- 1 tbsp tomato purée
- 1 tbsp soy
- 1 tsp honey
- I added a couple drops of jalapeño hot sauce (optional)
- 1 stock cube (veggie or meat) with 2 tins worth of water
- salt and pepper
- to serve: fresh corriander, nachos, grated cheese and sour cream

Instructions

How to make it..
- chop your onion into cubes, and soften in a saucepan. Finely chop your garlic and repeat.
- meanwhile cut your sweet potato into small equal cubes
- now add in all your spices and cook for a few mins, add a splash of water so it doesn’t burn.
- Now add your tomato paste and let it cook for a couple mins.
- Add your tomato’s, beans, sweetcorn, sweet potato cubes, stock cube and water.
- next season with salt pepper and add soy and honey.
- Stir and simmer on a low heat for 30/40 mins until the beans and potato are soft and the sauce has started to thicken. (Stir occasionally)
- Serve in a bowl, and top with your sour cream, cheese, coriander and nachos

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Mexican Bean Soup

Mexican Bean Soup

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