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Tuesday, 25 October 2016

Creamy mexican bean soup

Vegan, gluten-free, wheat-free, sugar-free

As its starting to turn autumn, i have been craving warm, flavourful, comforting soups! 
This soup is stunning, with it's smoky and soft texture; close your eyes and you feel like you are in Mexico with this delightful, rich and wholesome dish!

It is light, flavoursome and creamy, with a yummy mix of beans & sweetcorn, coated in a light spice with a coolness of coconut cream! It's very moorish!

Kidney beans & black eye beans contain a wide range of health benefits too, so its perfect for lunch alongside some tortilla chips and fresh Guacamole. 
Get my 'the best vegan guacamole' recipe here-

Preparation time- 5 minutes
Cooking time- 40-50 minutes
Serves- 6

-1 tablespoon of light oil oil
-1 white onion (chopped)
-1 garlic clove (crushed)
-3 large tomatoes (chopped)
-1 teaspoon of smoked paprika
-1 teaspoon of oregano
-1 can of sweetcorn
-400ml of vegetable stock ( I used Kallø, which is a yeast, gluten and lactose free stock cube)
-Pinch of chilli flakes
-Pinch of salt
-Pinch of pepper
-1 can of black eye beans
-1 can of red kidney beans
-1/2 lime (juice) 

Step 1- Place 1 tablespoon of oil in a large pan on the hob, leave fore a few minutes to heat up.

Step 2- Finely chop the onion and garlic clove, then add into the hot oil. 
Leave to cook until a light brown, making sure to stir regularly to prevent sticking & burning.
Step 3- Wash and drain the sweetcorn, kidney beans and black eye beans.

Step 4- When the onions & garlic are light brown, add in the tomatoes, smoked paprika, oregano, sweetcorn, vegetable stock, chilli flakes, salt, pepper, black eye beans, kidney beans and a squeeze of lime juice.
 Step 5- Cover with a lid and cook on a low/medium heat for 40-50 minutes
Make sure it doesn't dry out. You can add more vegetable stock if needed.

With this soup, you could whizz it up in a food processor to make a smooth soup, or you could leave it chunky like i did, tastes good either way! 

Step 6- After 40 minutes, check to see if its fully cooked.

Plate up and serve with a scoop of coconut cream and a squeeze of mouth quenching lime juice. 
Go all out and add some tortilla Chips and a wheat-free, crusty bread-roll for a Mexican feast! 

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Holly Jade

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