Spicy Mexican bean soup

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

Soups and stew Spring

Total: 40 min. | Active: 20 min.

vegan, lactose-free, gluten-free

729 Likes

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

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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