Mexican Bean Soup


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, diced
  • 1 clove garlic, crushed
  • 1 green chilli, finely choipped
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 410g can mixed beans, rinsed and drained
  • 400g can chopped tomatoes
  • 425ml vegetable stock
  • 1/2 tsp dried oregano
  • sugar
  • salt
  • black pepper
For the Garnish
  • 4 tsp sour cream
  • 1 spring onion, sliced or handful of fresh chives
  • handful of fresh coriander leaves, snipped


  1. Heat the oil in a large saucepan. Add the onion, pepper, garlic, chilli and spices. Cover and sweat for 10mins, shaking the pan occasionally.
  2. Stir in the beans, tomatoes, stock and oregano. Add a smattering of sugar, bring to the boil, cover and simmer for 30 mins.
  3. Season to taste and dish out into serving bowls.
  4. Top each with a dollop of cream and sprinkle with spring onions and coriander leaves

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