Mexican Bean Soup

A thick, smoky, warming soup packed with beans, sweetcorn, and spice. Cheap as chips and vegan too.

Ingredients

• 1 onion, diced
• 3 cloves garlic, crushed
• 400g tin kidney beans, drained
• 400g tin black beans, drained
• 200g tin sweetcorn, drained
• 400g tin chopped tomatoes
• 1 litre vegetable stock
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli powder
• Juice of 1 lime
• Fresh coriander and tortilla chips to serve

Method

1. Place all ingredients except lime and coriander in the slow cooker.
2. Cook on Low for 6-8 hours.
3. Squeeze in the lime juice and stir.
4. Serve with tortilla chips, coriander, and a dollop of sour cream or guacamole.

Tips

For a thicker soup, mash some of the beans against the side of the pot with a fork before serving.