Vegan Mexican Beans Soup


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This soup is really nutritious and contains a lot of proteins, so it’s a perfect meal choice for an energy boost on a busy day. The wonderful flavours and spices will take you on a culinary trip to the sunny Mexico.

Prep time:  10 minutes

Cook time: 30 minutes

Total time: 40 minutes


Course: main dish, soup

Cuisine: Vegan, Mexican

Servings: 4 



🌱3 cans of kidney beans (400 g each can)

🌱4 Tbsp olive oil

🌱1 onion

🌱1 bell pepper

🌱1 green chilli pepper

🌱2 cloves of garlic

🌱1 bay leaf

🌱1 tsp dried oregano

🌱1 tsp paprika

🌱1 tsp cayenne pepper

🌱1 tsp coriander

 🌱1 tsp cumin

🌱150 g tomato sauce

To serve: 

🌱2 corn cobs

🌱1 avocado

🌱1 lime

🌱1 scallion stick

🌱vegan sour cream

🌱fresh coriander

How to prepare it:

  1. In a medium pot, add the olive oil, chopped onion, chopper bell pepper and green chilli pepper and stir together
  2. Let them soften a little bit, then add the chopped garlic
  3. Add the canned beans (including the liquid in the can)
  4. Add the bay leaf and all the spices (dried oregano, paprika, cayenne pepper, coriander and cumin)
  5. Cover the pot with the lid and let the soup cook for 30 minutes at medium-low heat
  6. In the meantime, prepare the toppings:
  • – Spray a non-stick pan with olive oil and fry the corn all over
  • – Cut an avocado into long strips
  • – Chop the scallion and the fresh coriander

🌱 To serve: Add the soup into a bowl and top it with the fried corn, avocado, scallions, fresh coriander, vegan sour cream and a slice of lime.


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