Mexican Inspired One Pot Beans & Greens

Mexican vibe bean soup/stew with lots of flavour, textures and good vibes. This is the type of dish I like to serve when feeding a crowd where everyone can help themselves including the sides.

S O U P S are my love language and I can easily and happily eat soup everyday. As a subscriber, I hope you have taken advantage of my FREE EBOOK – simply visit your membership page to see the details and visit my E- SHOP

Soups are not simply for winter thought, I love a summer soup and in my Ebook I have plenty of summer and spring soup recipes as well as these.

Soups to have in Summer:

• Spiced Mexican Bean Soup 
• Tomato Soup with Fontina Cheese Toast 
• Tuscan Bean Soup with Rainbow Chard 
• Ebook – Best Courgette Soup Ever (FREE download for subscribers)

I like my soups to pack a nutritious punch though and the aim for me, when developing any ONE POT recipe is to make sure that I am getting adequate greens and fibre in with every bowl.

Why you should make this soup

1. Its full of flavour
2. Its full of fibre
3. Its filled with greens
4. Plenty of serving suggestions.

Pimp up your soups -TOPPINGS!

Soups are made for toppings which adds texture, interest and flavour to each bowl.

My favourite soup toppings:

• Crispy Golden Quinoa Topping – seriously addictive
• Brussel Sprout & Kale Pesto – well hello nutritious kick!
• Chilli Oil with Ginger & Garlic – with e v e r y t h i n g!
• simply crush shop-bough croutons into large chunks and drizzle with olive oil

Avo Crema as per the picture – simply add to your Nutribullet, one avo, juice and zest of 1 lime, 1/2 handful coriander leaves (no stalks), S&P and one small mild green chilli. Whizz with 1/4 cup water until smooth and pourable. Depending on the size of your avo you might need to add more water to make the sauce scoop-able.

Vegan Cashew Sour Cream – blitz 1 cup pre-soaked cashews (at least a couple of hours until swollen and puffed up in water) with 40ml apple cider vinegar, squeeze lime juice, S&P in the Nutribullet or high-speed blender until completely smooth and have the appearance of double cream. Season to perfection.

Seasonal swaps & no waste

I try to use as much of my veggies as I can.

• Stalks of chard or rainbow chard can be tailed and finely chopped and added with onions.
• Stalks of parsley and coriander (not woody stalks thought like rosemary or thyme) can either be frozen to add to stocks and stews or finely chopped and added at the start with the onions.
• I added fresh in-season corn/mielies to stay with the Mexican vibe.
• Add any greens you have, kale and baby spinach is perfect.

In this recipe you can use any greens you have, spinach, kale or plain green chard will be perfect.

Mexican Inspired One Pot Beans & Greens

Mexican vibe bean soup with lots of flavour, textures and good vibes. This is the type of dish I like to serve when feeding a crowd where everyone can help themselves including the sides. 

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Diet Fibre Rich Starter, Gluten-free, High Plant-protein, High-fibre, Vegan

Servings 4 people

Ingredients

  

1x2x3x

• 6 tbspn extra- virgin olive oil
• 2 tsp cumin seeds
• 1 red onion finely chopped
• 2 celery stick finely sliced
• 1 large carrot diced into smallish cubes
• 1 large bunch coriander stalks finely chopped, leaves finely chopped
• 4 large garlic cloves finely sliced
• 6 cloves
• 1 1/2 tsp allspice
• 2 tsps fresh oregano finely chopped
• 750 ml veggie stock heated
• 400 g rainbow chard 1/2 stalks sliced, leaves finely chopped
• 2 x large mielies/corn frozen or fresh
• 2 x 400g tins black beans drained

Instructions

 

• In a medium saucepan, add the oil and cumin seeds, heat for 1 minute until fragrant. Add the onion, celery, carrots, coriander stalks, chard stalks and 1 teaspoon salt, stir to cover the veggies in the oil. Cook, covered, stirring occasionally till the veggies are soft - about 15/20 minutes.
• Add the cloves, allspice, garlic and fresh oregano, cook, stirring until fragrant, 3 minutes.
• Add the heated stock and bring to a simmer, have a taste and adjust the seasoning. Add the chopped chard and miles/corn, simmer for 5 minutes (no more), add the drained beans and stir well, simmer for 3 minutes and remove the soup from the heat. The residual heat will heat the beans through and cook the chard & miles/corn. We want to keep a freshness to the soup by not overcooking the leaves and keep the crunch of the corn.
• Serve the soup with the following on the side, a great avo cream (posh for smooth guacamole ), sour cream and limes. Enjoy!

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