Mexican Bean Soup

Try out this gorgeous Mexican Bean Soup recipe, courtesy of Maggie Lynch. Warming, healthy and so easy to make. (Serves 4-6)


1 medium onion, finely diced

2 cloves garlic, crushed

1 large carrot, diced

½ small butternut, diced

150g dried aduki or kidney beans, soaked and cooked, or 1 x 400 gram tin cooked beans

2 heaped tsp ground cumin

½ tsp chilli flakes

1 heaped tsp smoked paprika

1 tbsp tomato puree

1 x 400g tin chopped tomatoes (preferably organic)

1 litre homemade vegetable stock or 2-3 kallo stock cubes

1 litre boiling water

Fresh coriander to garnish

Natural Greek yoghurt or soya yoghurt to serve 


1. Gently fry garlic in olive or coconut oil for 1 minute, add onion and cook for 15-20 minutes. Add diced carrot and butternut squash, gently cook for 15 minutes. Add spices: cumin, chilli flakes, smoked paprika, cook for 2 to 3 minutes.  

2. Add tomato puree, chopped tomatoes, aduki/kidney beans and stock, simmer for 10-15 minutes.  

3. Either leave soup chunky or blend slightly.  

4. Add freshly chopped coriander and simmer for another 3 minutes.  

5. Serve with a large dollop of yoghurt and chunky sourdough