recipes · Uncategorized

Bean and Corn Chilli Soup

Have you ever loved a country´s cuisine so much that you started to wonder if there was any chance that you had been born in the said country in your previous life? It happens to me a lot. I swear to God that I must have been a Mexican muchacha at some point! Put anything chilli with beans and corn in front of me and it will disappear sooner than you´ll say “taco”. And don´t get me started on corn bread. The perfect thing about Mexican cuisine is the fact that almost every meal can be easily turned into its vegan-friendly version.

bean soup main

This soup is heaven-sent. I am not kidding. I have cooked many kinds of soups but this one somehow wins everyone´s heart. And no wonder – any meal containing corn and beans is filling and comforting. Now, add the subtle taste of soft sweet potatoes and the crunchiness of corn chips, with a slightly spicy aftertaste. Don´t forget to savour the creamy avocado and the fresh red onion on top, with a few drops of lemon juice. Poetry has never been easier.

What makes this soup so special is the combination of all flavours – sweet (potatoes, cinnamon), salty (tortilla chips), sour (lemon), spicy (salsa) and bittersweet (cumin) are all balanced in a perfect way here in order to create a piece of art.

I am convinced that it tastes even better on the second day when all the flavours get really combined, but I have no luck in preserving as much as a single portion for the next day – it is always all gone after an hour. The ingredients you´ll need for this awesome recipe should be easily found in your pantry – and if not, they are dirt cheap (except maybe for salsa but salsa is not mandatory for the recipe). Reserve no more than an hour for cooking the soup – it is very easy and hassle-free.

bean soup 1


1 large yellow onion
3 medium sweet potatoes
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
a dash of chilli powder
3 cups water
1 cup vegetable broth
1 can chopped tomatoes
4 tablespoons hot salsa
2 cans (around 400 g) red kidney beans
1 can corn
salt and pepper

For topping:

1 red onion
1 avocado
1 bag of tortilla chips
1 lemon


  1. Heat oil in a large saucepan. Cut the onion into fine pieces and sautée until translucent.
  2. Chop the potatoes into thicker slices and cut each slice into quarters. Add them to the saucepan and cook for 5 minutes.
  3. Add the spices – cinnamon, cumin, and chilli powder. Add salt and pepper.
  4. Pour in the water and vegetable broth.
  5. Add the chopped tomatoes and salsa.
  6. Stir well and bring to boil.
  7. Once bubbling, lower the heat to a simmer. Throw in the beans and corn.
  8. Cover and cook for 30 minutes (or until the potatoes are soft).
  9. Transfer the soup into bowls.
  10. Sprinkle a finely chopped red onion on top, add a few slices (or cubes) of avocado, and a little bit of lemon juice.
  11. Sprinkle pieces of a couple of tortilla chips on top and add a few chips on the side of the bowl.

Enjoy the best soup of your life!

The bean and corn chilli soup is: comforting, filling, balanced, autumny, colourful, surprising. Best shared with a huge family or with a group of amazing friends. Turns any shitty evening into a wonderful experience.


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