Mexican Bean Soup
This hearty, flavour-packed soup is my go-to for a quick, high-fibre dinner that’s as comforting as it is nourishing. It’s customisable (make it as spicy or mild as you like) and built mostly from pantry staples — perfect for those nights you don’t want to run to the shops. With over 15g of fibre per serving plus plant-based protein and antioxidant-rich spices, it supports gut health, blood sugar balance, and heart health. Store in the fridge for four days or in the freezer for up to three months.
Serves
2
Cook Time
Dietary
Vegetarian
Vegan
Gluten-Free
Ingredients
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin kidney beans or black beans, drained and rinsed
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt & black pepper
- Handful fresh coriander, chopped
- 50g feta cheese, crumbled (or avocado for a vegan option)
- 1/4 small red onion, finely diced
- Handful of baked tortilla chips
Optional: squeeze of fresh lime juice, pinch of cumin or oregano for extra depth
Method
- In a saucepan, combine chopped tomatoes, chickpeas, and beans. Bring to a gentle simmer.
- Add smoked paprika, cayenne, salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally.
- Taste and adjust seasoning.
- Pour into bowls and garnish with crumbled feta (or avocado), chopped red onion, coriander, and tortilla chips. Finish with a squeeze of lime if you like.
Tomatoes and olive oil (or feta) help your body absorb lycopene, a powerful antioxidant linked to heart health. Pairing legumes (beans and chickpeas) creates a more complete amino acid profile, supporting steady energy and muscle repair.
