| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 357 | 11g | 2g | 51g |
| sugars | fibre | protein | salt |
| 10g | 19g | 16g | 0.72g |
As a gal with a Southern background, you’d forgive me for having a penchant for biscuits and deep-fried treats. But today, we’re straying a little from tradition. I’m going to share a recipe that stole my heart in a way no biscuit ever could. The Spicy Mexican Bean Soup with Bay Leaves is an absolute treasure of a dish that I simply can’t get enough of!
A Different Flavor Profile
Now, I know what you’re thinking. Isn’t this a far cry from the coastal seafood and Southern soul food we usually find in my kitchen? Well, yes, and that’s the beauty of it. This Spicy Mexican Bean Soup with Bay Leaves brings a hearty, spicy, and satisfyingly savory flavor to the table. It reminds me of the warm, rich flavors of a homemade chili, making it a fantastic dish to pair with a traditional cornbread. Try this fabulous Skillet Cornbread recipe from the Food Network.
Nutrition Packed Delight
This soup has more than just great flavor – it’s loaded with nutrition. Black beans are a fantastic source of both protein and dietary fiber. They help keep you feeling satiated while providing your body with the nutrients it needs to repair and grow. Plus, they’re low in fat! Pair that with the myriad of vitamins and minerals found in the colorful array of veggies this recipe calls for, and you’ve got a well-rounded, nutrient-dense meal.
The soup is garnished with fresh avocado and served with a dollop of sour cream, nodding to its Mexican heritage. Avocado, as we all know, is an excellent source of healthy fats, fiber, and various important nutrients, including vitamin K, vitamin E, vitamin C, and B-vitamins. It’s damn delicious too! For more on the health benefits of avocado, have a look at this comprehensive article from Healthline.
Whether it’s a brisk fall evening or a chilly winter day, this Spicy Mexican Bean Soup with Bay Leaves is bound to warm your heart and satisfy your soul. I hope you love this recipe as much as I do. So why not don your apron and put your cooking skills to the test with this delightful dish. Happy cooking!
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, deseeded and chopped
- 1 red bell pepper, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 6 cups vegetable broth
- 3 bay leaves
- Salt and pepper to taste
- 1 lime, juiced
- Chopped fresh cilantro, for garnish
- 1 ripe avocado, diced, for garnish
- 6 tablespoons sour cream, for serving
Method
Step One:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add your chopped onion, minced garlic, deseeded and chopped jalapeno pepper, chopped red bell pepper, peeled and chopped carrots and chopped celery to the pot. Stir the ingredients well and cook until the vegetables are softened.
Step Two:
While your veggies are cooking, add in your spices – 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Stir the spices well into the vegetable mix and let cook for about 2 minutes to release the flavors.
Step Three:
Drain and rinse your black beans, then add them to the pot along with the can of undrained diced tomatoes. Stir the mixture together well, making sure the beans and tomatoes are evenly distributed throughout the veggie mixture.
Step Four:
Add 6 cups of vegetable broth to the pot along with your bay leaves. Season your soup with salt and pepper to taste. Stir the soup well to combine all ingredients, then let the soup simmer on a low heat for about 30 minutes. This will allow all of flavors to meld together.
Step Five:
When your soup has finished simmering, remove the bay leaves and squeeze the juice of 1 lime into the soup. Stir well to blend the lime juice into the soup. Taste and adjust seasoning as desired.
Step Six:
Serve your Spicy Mexican Bean Soup hot, garnished with fresh chopped cilantro and diced avocado. For a creamy element, add a tablespoon of sour cream to each serving. Enjoy!
