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Spicy Mexican bean soup
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 212
  • Fat about 8g
  • Carbohydrates about 26g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 1 tbsp coconut oil
  • 1 garlic clove, finely chopped
  • 2 spring onion incl. green part, cut into rings, 2 tbsp of greens set aside for garnish
  • 1 green pepper, diced
  • 300 g sweet potatoes, diced
  • 1 tsp paprika
  • 0.75 tbsp Tex Mex Spice Mix (e.g. Karma)
  • 1 tin black beans (approx. 210 g), rinsed, drained
  • 1 tin corn kernels (approx. 140 g), drained
  • 7 dl water
  • 0.75 tsp salt
  • 1 bunch coriander, finely chopped
  • 3 tbsp coconut strips
  • 4 tbsp coconut milk yoghurt
  • 1 lime, cut into wedges
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And that's how it's done
And that's how it's done
Heat the coconut oil in a pan, sauté the garlic and spring onions, add the sweet potatoes, pepper, Tex Mex spice mix and paprika, cook for approx. 2 mins. Add the beans and sweetcorn, pour in the water, bring to the boil, season with salt, cover and simmer for approx. 20 mins.
Stir half of the coriander into the soup. Plate up the soup, garnish with the yoghurt, the reserved spring onion greens, the remainder of the coriander, the coconut strips and the lime wedges.