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Mexican Bean And Tomato Soup
Linda Nortje
Rich, hearty and loaded with veggies makes this spicy Mexican Bean and Tomato Soup one of the best comfort foods on a cold day
4.88
from
16
votes
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Course
Soup
Cuisine
Mexican-Style
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Cook Mode
Prevent your screen from going dark
Servings
6
Servings
Calories
270.6
kcal
Ingredients
1x
2x
3x
2
TB
extra-virgin Olive Oil
1
Red Onion
finely chopped
1
TB
Fresh Garlic
crushed
1
TB
Fresh Ginger
finely grated
1
TB
Chili Paste
1
t
Ground Cumin
2
t
Ground Coriander
2
Carrots
peeled, grated
3
Celery Ribs
chopped
1
can
410g Mexican-Style Tomatoes ( 15 oz )
2
Large Potatoes
peeled, finely diced
3
cups
Chicken Stock
1
can
410g Butter Beans, drained and rinsed ( 15 oz )
1
can
410g Red Kidney Beans, drained and rinsed ( 15 oz )
¼
t
Salt
2
TB
Cilantro
chopped
Instructions
Heat the Oil in a large pot – saute the Onion 3 minutes
Stir in the Garlic, Ginger, Chili Paste, Cumin, Coriander, Carrots and Celery – stir-fry 3 – 5 minutes
Add the Tomatoes, Potatoes and Chicken Stock – reduce heat and simmer, covered, until the vegetables are halfway cooked
Once halfway cooked, add the Butter Beans, Kidney Beans and the Salt – continue to cook until all the vegetables are soft and cooked through
Stir in the Cilantro
Nutrition Facts
Mexican Bean And Tomato Soup
Amount per Serving
Calories
270.6
% Daily Value*
Fat
7.2
g
11
%
Saturated Fat
1.1
g
7
%
Polyunsaturated Fat
5
g
Cholesterol
4.4
mg
1
%
Sodium
696.9
mg
30
%
Carbohydrates
41.6
g
14
%
Fiber
7.4
g
31
%
Sugar
9.6
g
11
%
Protein
10.2
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.