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Vegan chipotle bean soup recipe

Vegan Chipotle Bean Soup

A spicy Mexican inspired soup, a perfect lunch for cold days indoors

Course Lunch
Cuisine Mexican
Keyword quick, soup, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/4 bag kale
  • 1 tsp dried basil
  • 1.5 tsp chipotle paste, optional
  • 1/4 tsp paprika add more if not using chipotle paste
  • 1/4 tsp spicy dried chilli flakes add more if not using chipotle paste
  • 1 tsp brown sugar
  • 1/2 jar semi or sundried tomatoes, blended into a paste or use 2 tbsp tomato purée
  • 1 tin sundried tomatoes
  • 1 tin chickpeas
  • 1 tin cannelini beans
  • 1 tsp marmite or sticky soy sauce only if NOT using chipotle paste
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Add the oil to a heated large pot on medium heat. Once the oil is heated (looks runnier), add the chopped onion. Once translucent, add the garlic

  2. When the garlic just starts to brown, add basil, spices (paprika, chilli flakes) and chipotle paste (or sticky soy sauce/marmite), then stir to coat the onion and garlic

  3. Add the blended sundried tomatoes (or tomato purée) and tin of tomatoes. Add 2 large cups of hot water. Bring the mix to boil and add the sugar.

  4. Add the chickpeas and cannelini beans, then simmer (lower heat) and cover for 15 mins

  5. Add the kale, taste (and season with salt and pepper to taste) the simmer for a further 5 mins.

  6. Serve with your choice of side e.g. avo/hummus on toast