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Mexican mixed bean soup with corn salsa

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For a soup with a spicy kick try this Mexican-inspired mixed bean soup with corn salsa!

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Mexican mixed bean soup with corn salsa

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp Mexican chilli powder
  • 2 tsp ground coriander
  • 2 x 400g cans crushed tomatoes
  • 2 tsp vegetable stock powder
  • 400g can Coles Cannellini Beans, rinsed, drained
  • 400g can Coles Kidney Beans, rinsed, drained
  • Oregano leaves, to serve
  • Lime wedges, to serve

Corn salsa

  • 2 corn cobs
  • 1 small red onion, finely chopped
  • 2 tomatoes, seeded, finely chopped
  • 1 celery stick, finely chopped
  • 1 tbs lime juice
  • 1 tbs olive oil

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat oil in a large saucepan over medium heat. Add onion and combined capsicums and cook for 5 mins or until onion softens. Add garlic and spices and cook for 30 secs or until fragrant. Add tomato, 1L (4 cups) water and stock powder and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 mins. Add combined beans and cook for 5 mins or until heat through. Season with salt and pepper.
  2. Step 2

    Meanwhile, to make the corn salsa, spray corn with olive oil spray. Heat a chargrill pan over high heat and cook corn, turning, for 6 mins, or until charred. Using a sharp knife, cut kernels from corn. Combine corn with remaining salsa ingredients in a bowl. Season with salt and pepper.
  3. Step 3

    Top soup with salsa and oregano. Serve with lime wedges.

Mexican mixed bean soup with corn salsa

Mexican mixed bean soup with corn salsa
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs olive oil
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp Mexican chilli powder
  • 2 tsp ground coriander
  • 2 x 400g cans crushed tomatoes
  • 2 tsp vegetable stock powder
  • 400g can Coles Cannellini Beans, rinsed, drained
  • 400g can Coles Kidney Beans, rinsed, drained
  • Oregano leaves, to serve
  • Lime wedges, to serve

Corn salsa

  • 2 corn cobs
  • 1 small red onion, finely chopped
  • 2 tomatoes, seeded, finely chopped
  • 1 celery stick, finely chopped
  • 1 tbs lime juice
  • 1 tbs olive oil
    Description

    For a soup with a spicy kick try this Mexican-inspired mixed bean soup with corn salsa!

    Method
    1. Step 1

      Heat oil in a large saucepan over medium heat. Add onion and combined capsicums and cook for 5 mins or until onion softens. Add garlic and spices and cook for 30 secs or until fragrant. Add tomato, 1L (4 cups) water and stock powder and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 mins. Add combined beans and cook for 5 mins or until heat through. Season with salt and pepper.
    2. Step 2

      Meanwhile, to make the corn salsa, spray corn with olive oil spray. Heat a chargrill pan over high heat and cook corn, turning, for 6 mins, or until charred. Using a sharp knife, cut kernels from corn. Combine corn with remaining salsa ingredients in a bowl. Season with salt and pepper.
    3. Step 3

      Top soup with salsa and oregano. Serve with lime wedges.