Mexican black-eyed bean soup

    40 min

    The creamy texture of black-eyed beans works particularly well in warming, spicy soups. This one is filling enough to make a hearty main course. A scattering of grated cheese melting into the soup is the finishing touch.

    28 people made this

    Serves: 6 

    • 1 tbsp sunflower oil
    • 1 large fresh green chilli, seeded and finely chopped
    • 2 green peppers, seeded and chopped
    • 1 tsp ground cumin
    • 1 can chopped tomatoes, about 400 g
    • 1 tsp sun-dried tomato paste
    • 600–750 ml (1–1¼ pints) vegetable stock, preferably home-made
    • 1 bay leaf
    • 2 cans black-eyed beans, about 410 g each, drained and rinsed
    • 170 g (6 oz) frozen sweetcorn
    • 3 tbsp chopped fresh coriander
    • salt and pepper
    • To serve
    • 12 large flour tortillas
    • 50 g (1¾ oz) mature Cheddar cheese, coarsely grated
    • sprigs of fresh coriander (optional)
    • thinly sliced fresh green chilli (optional)

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large saucepan, add the chilli and green peppers, and cook gently for 5 minutes or until almost soft, stirring frequently. Stir in the ground cumin and cook for a few seconds longer.
    2. Add the canned tomatoes with their juice, the tomato paste, 600 ml (1 pint) of the stock, the bay leaf and 1½ cans of the beans. Bring slowly to the boil, then turn down the heat, cover and simmer gently for 15 minutes. Discard the bay leaf.
    3. Purée the soup, either in batches in a blender or food processor, or using a hand-held blender directly in the pan. Stir in the remaining beans, plus the sweetcorn and chopped coriander. Add enough of the remaining 150 ml (5 fl oz) stock to thin the soup to the desired consistency. Season with salt and pepper to taste, then heat through gently until piping hot.
    4. Meanwhile, heat the tortillas in the oven or microwave, according to the packet instructions.
    5. Ladle the soup into bowls and sprinkle over the cheese. Garnish with coriander sprigs and green chilli, if liked. Serve with the tortillas.

    Some more ideas

    For a roasted vegetable and kidney bean soup, peel, seed and cube ½ butternut squash, about 350 g (12½ oz). Put on a baking tray with 1 halved onion, 1 halved parsnip and 1 thickly sliced leek. Drizzle over 1 tbsp olive oil, then add 2 sprigs of fresh thyme. Roast in a preheated 200ºC (400ºF, gas mark 6) oven for 45 minutes, turning occasionally. Discard the thyme, then tip the vegetables into a saucepan. Mix in 1 can red kidney beans, about 410 g, drained and rinsed, and 900 ml (1½ pints) vegetable stock. Purée, then stir in a second can of kidney beans and season. Heat thoroughly, then ladle into bowls and swirl 1 tsp pesto in each.

    Plus points

    Using canned beans rather than dried beans has little effect on the nutritional value of a dish, and it certainly saves time. Beans are an excellent source of dietary fibre. Rinse canned beans well to help to remove the sugars that can cause wind and bloating. * The mature Cheddar cheese adds a rich flavour, so you don't need to use much of it.

    Each serving provides

    Excellent source of folate, vitamin C. Good source of copper, iron, vitamin B1, vitamin E, zinc. Useful source of calcium, niacin, potassium, selenium, vitamin A, vitamin B6.

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    Reviews in English (3)


    Very nutritious and easy to make, I had this with crusty bread instead of tortillas and it was a meal in itself. Not keen on green peppers, will replace with red next time, but other than that it was quite tasty!  -  05 Jul 2012


    very easy and can be made with tinned beans or ones you have cooked yourself. The spice mix of cumin, bay and fresh coriander may be classic but that's cos it tastes so good. The finished soup is good looking with a pale tomato hue yellow corn kernels and flecks of green coriander. Tastes fine too! I added a squeeze of lemon juice.  -  13 Oct 2013


    Did this recipe with a few changes such as: 1) No tomato paste, cumin or bay-leaves 2) Used chilli flakes instead of fresh chilli 3) Added a couple spoonfulls of natural yogurt. Still tasted amazing and is a fantastic winter-warmer recipe! Definitely recommend this and will make it again soon.  -  11 Dec 2012