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Smoky Mexican Bean Soup with Spelt Soda Bread

Mexican Bean Soup

Bread & Buns, Dinner, Soups | 17th February 2016 | By

In cold weather, there is nothing more warming and comforting than a big bowl of steaming soup. Or do I mean stew? I’m not entirely sure whether this Mexican bean soup is actually a soup or stew, but with a generous amount of vegetables, beans and spicy Mexican flavours, it certainly makes for a satisfying meal. It’s especially good when served with some hearty soda bread spiked with a little smoked chilli honey.

After months of grey and damp weather down here in Cornwall, we finally got a bit of winter. A couple of clear and crisp days with blue skies and sight of the sun has really recharged our batteries. This Mexican bean soup, however, is equally good on miserable wet days as it is on clear cold ones.

Mexican Bean Soup

Having enjoyed the blackberry and apple spelt soda bread I made back along, I decided to add an apple to this one. Not an authentic Mexican flavour, but hey! A little Mexican smoked chilli honey did the trick though and gave just a hint of sweet warmth and smokiness. With a load of kefir knocking around, I used that rather than buttermilk. In my experience the two are interchangeable for baking purposes. I went with 100% wholemeal spelt this time and it worked beautifully. No need for white flour at all it seems.

Spelt Soda Bread

For the soup I just fried an onion, then added some Mexican spice and a load of vegetables I had to hand. I finished it off with some of the smoked chilli honey I’d used in the bread. It was so good, I made the Mexican bean soup again yesterday and this time I replaced the cabbage with some sea beet greens. omitted the mushrooms and added chunks of squash and a red pepper. It was even better than the first time around. Luckily we have plenty of leftovers, so guess what we’re having for supper tonight?

Easy to prepare, both Mexican bean soup and spelt soda bread combine to make a wholesome meal quicker than you can say Speedy Gonzales. Eat it for lunch or supper, it’ll be sure to cheer you up and fill you up, whatever the weather. For a vegan version, swap the honey for some smoked chilli paste or sauce.

Smoky Mexican Bean Soup with Spelt Soda Bread
Serves 4
A hearty and warming soup come stew packed with tasty vegetables and beans and flavoured with Mexican spices. Serve with a quick to make soda bread for a filling and delicious meal.
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Prep Time
20 min
Cook Time
35 min
Total Time
45 min
Prep Time
20 min
Cook Time
35 min
Total Time
45 min
Soda Bread
  1. 225g wholemeal spelt
  2. scant ½ tsp Cornish sea salt
  3. ½ tsp bicarbonate of soda
  4. 1 small cooking apple - peeled cored and chopped
  5. 1 tsp Mexican smoked chilli honey (optional)
  6. 180ml kefir (or buttermilk)
Mexican Soup
  1. 2 tbsp olive oil
  2. 1 onion - chopped
  3. 2 carrots - roughly diced
  4. 1 stick celery - sliced
  5. 2 tsp Mexican spice mix
  6. 2 cloves garlic - finely chopped
  7. ¼ green cabbage - roughly shredded
  8. 500 ml water
  9. ½ can chopped tomatoes
  10. 4 chestnut mushrooms - roughly chopped
  11. 75g frozen sweetcorn
  12. 1 can black-eyed beans (or your beans of choice) - drained and rinsed
  13. ½ tsp sea salt
  14. 2 tsp Mexican smoked chilli honey
Bread
  1. Place the dry ingredients into a large bowl and stir in the apple.
  2. Make a well in the centre and pour in the kefir and honey if using.
  3. Stir with a flat bladed knife until everything is just mixed and starts to come together. Gently bind the mixture with your hands and form into a ball.
  4. Place on a greased or lined baking tin and flatten to about 5 cm (2") in depth. Make a deep cross in the top with a large knife and bake in a preheated oven at 220C for 15 minutes. Lower the temperature to 200C and bake for a further 15 to 20 minutes or until the bread looks done and sounds hollow when the bottom is tapped.
Soup
  1. In a large pan, fry the onion in the olive oil over a medium heat for a couple of minutes. Add the carrots and celery and fry for a further 5 minutes or so.
  2. Add the spice mix and stir followed by the garlic and cabbage. Stir again and fry for a further 2-3 minutes.
  3. Add the water and tomatoes. Cover and bring to a slow simmer.
  4. Add the remaining ingredients and simmer for a further 10 minutes or until the vegetables are just tender, but not mushy.
Notes
  1. You can use whatever vegetables you like or have to hand. Adding chunks of squash and slices of red pepper, instead of the mushrooms, works very well and gives lots of cheerful colour.
  2. For a vegan version, swap the honey for some smoked chilli paste or sauce.
Tin and Thyme http://tinandthyme.uk/
Meat Free MondaysI’m sending this Mexican bean soup off to Jac at Tinned Tomatoes for Meat Free Mondays 

 

 

Extra Veg LogoPacked with vegetables as this is, I’m sending it off to Michelle at Utterly Scrummy and Helen at Fuss Free Flavours for Extra Veg.

Other chunky soup recipes you might like

Comments

    • Leave a Reply

      Choclette
      18th February 2016

      Soup is such a delicious, healthy and relatively quick meal to prepare, we eat it quite a lot too 😉

  1. Leave a Reply

    Natalie Tamara
    17th February 2016

    This looks delicious! It’s exactly the kind of thing I love to have for weekday lunches – I imagine it’s absolutely perfect with the bread too. Thanks for the mention of my leek and potato soup too 🙂

    • Leave a Reply

      Choclette
      18th February 2016

      Thanks Natalie. If I ate this for lunch, I don’t think I’d need anything else that day. Twas very filling.

  2. Leave a Reply

    Helen @ Fuss Free Flavours
    17th February 2016

    That sounds delicious and very comforting too for this cold damp days. I am intrigued by the honey.

    Thanks for sharing with #ExtraVeg

    • Leave a Reply

      Choclette
      18th February 2016

      Wish I had a bowl of it waiting for me now. The honey is Gran Luchito.

  3. Leave a Reply

    Kate | The Veg Space
    17th February 2016

    What a lovely, colourful bowl of soup Choclette, and I LOVE spelt bread, haven’t tried Mexican Chilli Honey but it sounds right up my street – delicious!

    • Leave a Reply

      Choclette
      18th February 2016

      Thanks Kate. The honey took a bit of getting used too, but now I’m loving it.

  4. Leave a Reply

    Jenn
    17th February 2016

    There is truly nothing better than a hearty cozy bowl of soup! Especially with homemade bread on the side. This sounds so delicious! Perfect for these cold winter days. Thanks so much for suggesting a couple of my soup recipes as well!! Sharing!

    • Leave a Reply

      Choclette
      18th February 2016

      You’re very welcome Jenn and I do agree, a good soup is one of my favourite meals.

  5. Leave a Reply

    nazima
    17th February 2016

    this looks wonderful. I love chunky soups like this and perfect with some fresh warm bread. Delicious

    • Leave a Reply

      Choclette
      18th February 2016

      Thanks Nazima. I’m not quite sure what the difference between a chunky soup and a vegetable stew is, but either way, this was delicious.

  6. Leave a Reply

    Jacqueline Meldrum
    17th February 2016

    The soup and the bread both look gorgeous and I love the colourful cloth too. This is my kind of meal. Love it! Thanks for submitting it to Meat Free Mondays. I was going suggest do that very thing as I’d love to feature it.

    • Leave a Reply

      Choclette
      18th February 2016

      Oh good, thanks Jac. I’ve had the cloth for years and it’s a firm favourite.

    • Leave a Reply

      Choclette
      18th February 2016

      Spelt gives it a really nice crumb structure, plus as it’s a quick bread spelt is more digestible.

  7. Leave a Reply

    Nayna Kanabar
    18th February 2016

    The soup looks hearty and delicious. I do like my soup chunky as you have made it instead of pureed.

    • Leave a Reply

      Choclette
      18th February 2016

      Ah, that’s interesting Nayna. I sort of see a chunky soup as a main meal and a pureed one as a lighter lunch, so I like them both, but at different times.

  8. Leave a Reply

    shaheen
    18th February 2016

    Need to find some Mexican smoked chilli honey! I adore Black eyed peas too. I love soda brad, but have never made it with spelt flour, must give it a go.

    • Leave a Reply

      Choclette
      18th February 2016

      I like spelt and use it in many of my bakes. I’d use it all the time if it wasn’t so expensive.

    • Leave a Reply

      Choclette
      19th February 2016

      Thanks Kirsty. I so need comfort food this winter, it’s done nothing but rain down here for months.

  9. Leave a Reply

    Dom
    19th February 2016

    smoked chilli honey… er, hello!!!!!! This looks lovely.. and soup or stew it really doesn’t matter does it, it’s all about the comfort food. x

    • Leave a Reply

      Choclette
      20th February 2016

      Definitely need comfort food, it’s been such a horridly grey and damp winter here. Smoked chilli honey helps.

  10. Leave a Reply

    the caked crusader
    21st February 2016

    Soup looks lovely, the spelt bread looks amazing! Love these more rustic loaves, particularly to accompany soups/stews

    • Leave a Reply

      Choclette
      23rd February 2016

      Glad to have helped Chris 😉 It’s been our supper quite a lot lately.

  11. Leave a Reply

    Heidi Roberts
    23rd February 2016

    This looks like the perfect weekend lunch for this time of year – really nourishing

    • Leave a Reply

      Choclette
      24th February 2016

      Thanks Heidi. Perfect for both lunch or supper, it’s a real winter warmer.

  12. Leave a Reply

    Janice
    24th February 2016

    You had me at Mexican and sold me at Smoked Chilli Honey – oh my, where do you get that? Super delicious looking soup and beautiful loaf.

    • Leave a Reply

      Choclette
      25th February 2016

      Thanks Janice. The honey is by Gran Luchito and according to them you can get it @BoothsCountry @Ocado @WFMLondon @SelfridgesFood @HarveyNichols @AmazonUK.

  13. Leave a Reply

    Janie
    26th February 2016

    The perfect bowl of comfort food! Loving the look of that little loaf to, but still trying to abstain… ;'(
    Janie x

    • Leave a Reply

      Choclette
      26th February 2016

      Oh well done on resisting Janie, you are a determined soul. Thank you, the soup was so good, I made it twice in one week and as each batch made enough for two nights …

    • Leave a Reply

      Choclette
      18th April 2016

      Mexican flavours are wonderful Roxana. Your soup sounds very tasty too.

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