Spicy Mexican bean soup

Spicy Mexican bean soup

Total: 40 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 212 kcal
, Fat: 8 g
, Carbohydrate: 26 g
, Protein: 6 g

Soups are a staple dish for me in the colder months. They are not only easy to make, but they warm you up and – with the right recipe – taste delicious. This Mexican bean soup will add a spicy kick to a chilly autumn day so that things won't feel quite so dull and grey.


4 people


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:

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1 tbsp coconut oil
1 garlic clove, finely chopped
2 spring onions incl. green parts, cut into rings, 2 tbsp of greens set aside for garnish
300 g sweet potatoes, diced
1 green pepper, diced
¾ tbsp Tex Mex Spice Mix (e.g. Karma)
1 tsp paprika
1 tin black beans (approx. 210 g), rinsed, drained
1 tin corn kernels (approx. 140 g), drained
7 dl water
¾ tsp salt


1 bunch coriander, finely chopped
4 tbsp coconut milk yoghurt
3 tbsp coconut strips
1 lime, cut into wedges
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How it's done

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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.


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.

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