Mexican chilli bean soup

Today I will share with you my lunch dish, a delicious Mexican chilli bean soup that I have managed to make it last night only in about 30 minutes. I hope you will enjoy it as much as I do as. I also want to let you know that I made it last night for the first time.



1 tbsp. olive oil

1 chopped onion

2 sticks celery, washed, trimmed and sliced

2 carrots, washed and diced

1/2 red pepper, washed, deseeded and diced

2 cloves garlics, crushed

400 g tin tomato passata

410 g tin black beans

420 g red kidney beans in chilli sauce

1000 ml vegetable stock

1/2 bunch spring onions, washed, trimmed and finely sliced

1 lemon, cut into wedges

soured fresh cream

I always start by preparing all the ingredients by washing, peel and chop them.

Next step is to heat the oil in a large pan and add the onion, celery, carrots and pepper. While I cook them over a medium heat for 10 minutes until the vegetables are soft, I prepare the vegetable sock in another pan. When the vegetables are soft I add the garlic and keep over the heat for another 2 minutes.

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When the vegetables are ready I transfer them in the big pan where I prepared the stock. I also add the in the tomato passata along with the drained black beans and the kidney beans in chilli. After that I simmer them for about 10 minutes until is ready. We do not have to simmer them to long because we do not want to become a paste.

Serve the Mexican chilli bean soup with the lemon wedges, soured cream on the side and don’t forget to sprinkle over the spring onions.


Bon Appetite!


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