Smoky Mexican bean soup

Smoky Mexican bean soup

4.7 253 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

Almond sour cream

blanched almonds
60 g
raw cashews
60 g
water
200 g
brown onion
60 g
lemon juice
1 tbsp
apple cider vinegar
1 tbsp
salt
1 - 2 pinches

Mexican bean soup

brown onion cut into pieces
180 g
garlic cloves
2
olive oil
1 tsp
ground cumin
1 tsp
ground coriander
½ tsp
chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)
20 - 30 g
canned chopped tomatoes
400 g
tomato paste
70 g
Vegetable stock paste (see Tips)
1 tsp
water
250 g
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
canned mixed beans rinsed and drained (approx. 250 g after draining)
400 g
frozen corn kernels
120 g
dried oregano
½ tbsp
salt
½ tsp
ground black pepper
½ tsp
fresh coriander leaves for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1123.5 mg

Protein 13.4 g

Calories 1157.8 kJ / 275.5 kcal

Fat 7.2 g

Fibre 14.2 g

Saturated Fat 1 g

Carbohydrates 32.4 g

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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