Mexican 3 Bean Soup

“A perfect warming balanced lunch with a beautiful mix of flavour and spice. This flavoursome and filling meal is filled with fibre, complete protein (beans+rice) and vitamin C from the Capsicums to help absorb the non-harm iron from the beans. Quick and easy wholesome and healthy vegan meal.”

Mexican 3 bean Soup

  • Servings: 1
  • Difficulty: Easy
  • Print

Ingredients

  • Can of chopped tomatoes
  • 3/4 cup canned mixed beans
  • 1/4 red Capsicum
  • 1 Tbsp corn
  • 1/4tsp red chilli powder
  • 2 tbsp dry brown rice
  • 1/2 tsp cumin
  • 1 clove garlic
  • Salt and pepper to taste
  • 1/4 of a medium brown onion sautéed
  • 1/2 cup water

Directions

  1. Dice onion, garlic and Capsicum.
  2. Sauté onion and garlic.
  3. In a saucepan put sautéed onion and garlic, Capsicum, chopped tomatoes, water, mixed beans, rice, corn and spices.
  4. Cook for 15 minutes on medium heat, or until desired consistency and rice is cooked
  5. Serve with avocado toast and fresh Corriander

Can be kept in a fridge or frozen and reheated when desired

Recipe Creator
Name: Emily-Rose
Country: Australia
More from Emily-Rose: @kittensandkale

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