Spicy Mexican bean soup

Name: Spicy Mexican bean soup
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: ¾ tbsp Tex Mex Spice Mix; 3 tbsp coconut strips; 2 spring onions incl. green parts; 1 green pepper; 1 garlic clove; 1 bunch coriander; 1 lime; 1 tsp paprika; 1 tin black beans; 300 g sweet potatoes; ¾ tsp salt; 1 tbsp coconut oil; 4 tbsp coconut milk yoghurt; 1 tin corn kernels

Ingredients

4 people

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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

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

Garnish

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

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.

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4 people

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Spicy Mexican bean soup

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