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–+ servings
Overhead shot of spicy soup on a striped cloth with lime and coriander
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Spicy Soup with Beans and Rice

Spicy soup with beans and rice is a healthy, vegetarian dinner recipe full of Mexican flavour. It's easy to make, dairy free and leave off the cheese to make it vegan! 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 338kcal
Author Amy Fulwood

Ingredients

  • 2 tablespoon Olive Oil
  • 2 Chillies deseeded and chopped
  • 1 Red Onion chopped
  • 1.5 litres Vegetable Stock
  • 2 tablespoon Chipotle Paste
  • 1 teaspoon Cumin
  • Salt and Pepper
  • 100 g Rice
  • 2 400g tins Cannellini Beans drained and rinsed
  • 1 400g tin Chopped Tomatoes
  • Tortilla Chips, Limes, Coriander, Cheese and Radish to serve
UK Measures - US Measures

Instructions

  • Saute the chillies and onion in the olive oil in a large pot over medium heat. Add the chipotle paste and cumin. Add the stock and rice and season to taste. Bring to a boil.
  • Simmer for 15 minutes then add the chopped tomatoes and beans and cook for another 5 minutes. Finish with a squeeze of lime juice if desired.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 338kcal | Carbohydrates: 59g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 705mg | Potassium: 352mg | Fiber: 11g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 44.4mg | Calcium: 172mg | Iron: 6.2mg