Spicy Mexican Bean Soup recipe


Hey, Guys! I started a new series called ‘A Taste of Adventure’. It’s gonna be recipes that I have tried and liked when I was on holiday. To start off the series I am going to show you my (easy) recipe on how to make a Mexican Bean Soup. This recipe serves 3-4 people and lasts for around 3 days. It’s a great feel-good soup that just warms you up inside on a chilly evening. Now, I am not the best cook so the goal for this series is to make easy and healthy recipes that anyone can make at home themselves. So, let’s start!




Visual ingredients list.

  • 400g can of chopped tomatoes
  • Tomato puree (preferably with herbs)
  • 200g can of kidney beans
  • 400g of butter beans
  • 1 red pepper
  • 1 yellow pepper
  • Garlic (only if you want to have that taste)
  • 1/2 cup of water
  • 2 teaspoons of dried oregano
  • 2 teaspoons of spicy paprika
  • 2 teaspoons of ground cumin
  • Salt and pepper
  • Tortillas to serve
  • Dash of olive oil (for frying)

How to make it:

  1. Cut the peppers and fry them on a dash of olive oil on a medium heat until they are soft. Add your garlic at this point if you want.

Cut the peppers into smaller chunks to heat faster.

2. In a separate pot, mix together the chopped tomatoes, tomato puree, water, salt, pepper, ground cumin, spicy paprika, and oregano. Add more water if needed.



Add the peppers once they are ready.

3. Once the peppers are ready, add to the pot.

4. Simmer for twenty minutes. mixing frequently.

5. In the last five minutes add the beans to the pot and simmer until they are soft.


Add the beans to the mixture.

6. In the meantime heat your tortillas in the microwave for 35 seconds or in the oven for 10 minutes.


Heat the tortillas and serve with the soup as a side.

Now the soup is ready to be put into bowls and served out. Enjoy!

– A


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