Devices & Accessories
This recipe is designed for a specific device and accessory combination, without this required setup we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Thermomix® TM31
Compatible
Smoky Mexican bean soup
Prep. 15min
Total 35min
4 portions
Ingredients
Almond sour cream
-
blanched almonds60 g
-
raw cashews60 g
-
water200 g
-
brown onion60 g
-
lemon juice1 tbsp
-
apple cider vinegar1 tbsp
-
salt1 - 2 pinches
Mexican bean soup
-
brown onion cut into pieces180 g
-
garlic cloves2
-
olive oil1 tsp
-
ground cumin1 tsp
-
ground coriander½ tsp
-
chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)20 - 30 g
-
canned chopped tomatoes400 g
-
tomato paste70 g
-
Vegetable stock paste (see Tips)1 tsp
-
water250 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)400 g
-
frozen corn kernels120 g
-
dried oregano½ tbsp
-
salt½ tsp
-
ground black pepper½ tsp
-
fresh coriander leaves for garnishing
Difficulty
easy
Nutrition per 1 portion
Sodium
1123.5 mg
Protein
13.4 g
Calories
1157.8 kJ /
275.5 kcal
Fat
7.2 g
Fibre
14.2 g
Saturated Fat
1 g
Carbohydrates
32.4 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Eat Well
102 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Caribbean curry
40min
Vegetarian chilli
35min
Tuscan bean soup
40min
Spiced Moroccan lentil soup
40min
Tandoori portobellos with creamy coconut raita
40min
Black bean molè (black bean chocolate chilli)
2 h 25min
Black bean tomato soup with coriander lime cream
45min
Vegetable chilli
50min
Hearty lentil chilli
50min
Pulse and pumpkin curry
30min
Zucchini, lentil and coconut stew
30min
Black bean enchiladas
1 h 20min