Mexican mixed bean soup with corn salsa

Mexican mixed bean soup with corn salsa

Ingredients (4 servings)

  • 1 tablespoon olive oil
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 2 teaspoon ground coriander
  • 2 x 400g cans crushed tomatoes
  • 2 teaspoons vegetable stock powder
  • 400g can cannellini beans, rinsed, drained
  • 400g can kidney beans, rinsed, drained
  • Oregano leaves, to serve
  • Lime wedges, to serve

Corn salsa

  • 2 corn cobs
  • 1 small red onion, finely chopped
  • 2 tomatoes, seeded, finely chopped
  • 1 celery stick, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil


Heat oil in a large saucepan over medium heat. Add onion and combined capsicums and cook for 5 mins or until onion softens. Add garlic and spices and cook for 30 secs or until fragrant. Add tomato, 1L (4 cups) water and stock powder and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 mins. Add combined beans and cook for 5 mins or until heat through. Season with salt and pepper.

Meanwhile, to make the corn salsa, spray corn with olive oil spray. Heat a chargrill pan over high heat and cook corn, turning, for 6 mins, or until charred. Using a sharp knife, cut kernels from corn. Combine corn with remaining salsa ingredients in a bowl. Season with salt and pepper.

Top soup with salsa and oregano. Serve with lime wedges.

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