Vegan Mexican Beans Soup

• For the soup:

  • 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

• • 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.

• To prepare the soup:

  • In a medium pot, add the olive oil, chopped onion, chopper bell pepper and green chilli pepper and stir together
  • Let them soften a little bit, then add the chopped garlic
  • Add the canned beans (including the liquid in the can)
  • Add the bay leaf and all the spices (dried oregano, paprika, cayenne pepper, coriander and cumin)
  • Cover the pot with the lid and let the soup cook for 30 minutes at medium-low heat

  To 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.