Smoky Mexican bean soup
TM6 TM5 TM31

Smoky Mexican bean soup

4.8 (62 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

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