Creamy Mexican Bean Soup
Print

Creamy Mexican Bean Soup

Recipe by The Little Blog of Vegan
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Tbsp oil

  • 1 white onion, chopped

  • 1 garlic clove, crushed

  • 1 can sweetcorn

  • 1 can red kidney beans

  • 1 can black-eyed beans

  • 3 large tomatoes, chopped

  • 1 tsp smoked paprika

  • 1 tsp oregano

  • 400 ml vegetable stock

  • Pinch chilli flakes

  • Pinch salt

  • Pinch pepper

  • Juice of 1/2 a lime

  • Coconut cream, optional

Directions

  • Place the oil in a large pan on the hob and leave for a few minutes to heat up.
  • Finely chop the onion and crush the garlic clove and add to the pan.
  • Sauté the onion and garlic until light brown, stirring regularly to prevent sticking and burning.
  • Rinse and drain the sweetcorn, kidney beans, and black-eyed beans.
  • To the onions and garlic, add the sweetcorn, kidney beans, black-eyed beans, tomatoes, smoked paprika, oregano, vegetable stock, chilli flakes, salt, and pepper and a squeeze of lime juice.
  • Cover and cook over low to medium heat for 40 to 50 minutes.
  • Add more vegetable stock if the soup becomes too thick.
  • Serve with a scoop of coconut cream, if desired, and a squeeze of lime juice.

Help Animals in 2026: Renew Your PETA Membership!

Donate Now
Call to Action Image

Read More

Get PETA Updates

You can read our full privacy policy here. You can change the way we communicate with you at any time you wish, including to reduce the number of letters we send you or to opt out of all our communications. To do so please, contact us here. Current subscribers: you’ll continue to receive e-mails unless you explicitly opt out here.