Mexican Bean Soup

Serve this spicy, bright-red soup with some traditional Mexican soft flour tortillas – using them to scoop up the thick, chunky soup.

Serves: 4

Preparation: 10 minutes + 40 minutes cooking

Plus: Freezing: recommended


  • 1 tablespoon Olive Oil
  • 1 Onion, chopped
  • 1 Red Pepper, diced
  • 1 clove Garlic, crushed
  • 1 Green Chilli, finely chopped
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 410 g can Mixed Beans, rinsed and drained
  • 400 g can chopped Tomatoes
  • 425 ml Vegetable Stock
  • 1/2 teaspoon dried Oregano
  • Sugar
  • Salt
  • Freshly ground Black Pepper

For the garnish:

  • 4 tablespoons Sour Cream
  • 1 Spring Onion, sliced or a handful fresh Chives, snipped
  • Handful fresh Coriander leaves, torn
  • 4 soft Flour Tortillas


  1. Heat the oil in a large lidded saucepan. Add the onion, pepper, garlic, chilli and spices, cover and sweat for 10 minutes, shaking the pan occasionally.
  2. Stir in the beans, tomatoes, stock and oregano. Add a smattering of sugar, bring to the boil, cover and simmer for 30 minutes.
  3. Season to taste and pour into warmed serving bowls.
  4. Top each serving with a spoonful of cream and sprinkle with the spring onion or chives and coriander leaves.
  5. Hand round soft tortillas, warmed and wrapped in a cloth.

This recipe is from Soups for all Seasons by Liz Herbert published by Simon & Schuster 2008 ISBN 978-1-84737-178-2 priced £14.99

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