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Smoky Mexican Bean Soup with Spelt Soda Bread

Smoky Mexican Bean Soup with Spelt Soda Bread

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.
Course Lunch, Main Course
Cuisine Mexican
Keywords bread, honey, soup, stew
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Choclette

Ingredients

Soda Bread

  • 225 g wholemeal spelt
  • scant ½ tsp Cornish sea salt
  • ½ tsp bicarbonate of soda
  • 1 small cooking apple - peeled cored and chopped
  • 1 tsp Mexican smoked chilli honey optional
  • 180 ml kefir or buttermilk

Mexican Soup

  • 2 tbsp olive oil
  • 1 onion - chopped
  • 2 carrots - roughly diced
  • 1 stick celery - sliced
  • 2 tsp Mexican spice mix
  • 2 cloves garlic - finely chopped
  • ¼ green cabbage - roughly shredded
  • 500 ml water
  • ½ can chopped tomatoes
  • 4 chestnut mushrooms - roughly chopped
  • 75 g frozen sweetcorn
  • 1 can black-eyed peas or your beans of choice - drained and rinsed
  • ½ tsp sea salt
  • 2 tsp Mexican smoked chilli honey

Instructions

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.

Recipe Notes

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.
For a vegan version, swap the honey for some smoked chilli paste or sauce.