Smoky Mexican bean soup
TM6 TM5 TM31

Smoky Mexican bean soup

4.7 (225 ratings)

Ingredients

Almond sour cream

  • 60 g blanched almonds
  • 60 g raw cashews
  • 200 g water
  • 60 g brown onion
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 - 2 pinches salt

Mexican bean soup

  • 180 g brown onion, cut into pieces
  • 2 garlic cloves
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 20 - 30 g chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)
  • 400 g canned chopped tomatoes
  • 70 g tomato paste
  • 1 tsp Vegetable stock paste (see Tips)
  • 250 g water
  • 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
  • 400 g canned mixed beans, rinsed and drained (approx. 250 g after draining)
  • 120 g frozen corn kernels
  • ½ tbsp dried oregano
  • ½ tsp salt
  • ½ tsp ground black pepper
  • fresh coriander leaves, for garnishing

Nutrition
per 1 portion
Calories
1157.8 kJ / 275.5 kcal
Protein
13.4 g
Carbohydrates
32.4 g
Fat
7.2 g
Saturated Fat
1 g
Fibre
14.2 g
Sodium
1123.5 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

/search/en-GB?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r150458