Creamy Mexican Bean Soup


Creamy Mexican Bean Soup

  • Prep Time 10m
  • Cook Time 50m
  • Servings 6


  •  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


  • 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.

Recipe Adapted From The Little Blog of Vegan