Spicy Mexican bean soup

Total: 35 Min. | Active: 35 Min.

vegan, lactose-free, gluten-free

Nutritional value / people: 212 kcal
, Fat: 8 g
, Carbohydrate: 26 g
, Protein: 6 g

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1tbsp coconut oil

1 garlic clove, finely chopped

2 spring onions incl. green parts, cut into rings, 2 tbsp of greens set aside for garnish

300g sweet potatoes, diced

1 green pepper, diced

¾tbsp Tex Mex Spice Mix (e.g. Karma)

1tsp paprika

1tin black beans (approx. 210 g), rinsed, drained

1tin corn kernels (approx. 140 g), drained

7dl water

¾tsp salt

Garnish

1bunch coriander, finely chopped

4tbsp coconut milk yoghurt

3tbsp coconut strips

1 lime, cut into wedges

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How it's done

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«Spicy Mexican bean soup»

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Soup

Heat the coconut oil in a pan, sauté the garlic and spring onions, add the sweet potatoes, pepper, Tex Mex spice mix and paprika, cook for approx. 2 mins. Add the beans and sweetcorn, pour in the water, bring to the boil, season with salt, cover and simmer for approx. 20 mins.

Garnish

Stir half of the coriander into the soup. Plate up the soup, garnish with the yoghurt, the reserved spring onion greens, the remainder of the coriander, the coconut strips and the lime wedges.