Mexican Mixed Bean Slow-Cooker Soup
Recipe: #29104
February 23, 2018
Categories: Beans, Black Beans, Corn, Mexican, One-Pot Meal, Potluck, Slow Cooker No Eggs, Vegetarian, Canned Tomatoes, Kidney Beans, Kosher Dairy, Crockpot Soup, more
"From Super Food Ideas July '17."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (507.9 g)
- Calories 948.7
- Total Fat - 10.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 10.3 mg
- Sodium - 985.4 mg
- Total Carbohydrate - 168.9 g
- Dietary Fiber - 47 g
- Sugars - 17.1 g
- Protein - 53.9 g
- Calcium - 383.2 mg
- Iron - 14.7 mg
- Vitamin C - 23.6 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Place mthe capsicum, salsa, spice mix, tomatoes, corn, stock powder, kidney beans, sugar and 1 litre water in a slow cooker and cover with lid and cook on low for 6 hours (or high for 3 hours) or until thicken slightly.
Step 2
Remove corn covs from soup and place on a chopping boards.
Step 3
Stir black beans and coriander into soup and cook, covered on high for 5 minutes and season with salt and pepper.
Step 4
Meanwhile using a sharp knife, remove kernels from corn, keeping kernels in large chunks and add to the soup.
Step 5
Ladle soup among serving bowls and top with sour cream, chilli and extra coriander and serve with lime wedges and tortillas.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the salsa, be sure to check the label for the spiciness level.
- If you prefer a more intense flavor, opt for vegetable bouillon cubes instead of powder.
- Replace the red kidney beans with cannellini beans for a creamier texture. The benefit of this substitution is that it will give the soup a smoother and creamier texture, while still providing a good source of protein.
- Replace the low-sodium taco spice mix with smoked paprika for a smoky flavor. The benefit of this substitution is that it will add a smoky flavor to the soup, while still providing a good source of flavor and taste.
Vegetarian Variation Replace the vegetable bouillon powder with vegetable stock and omit the sour cream. Replace the tortillas with slices of avocado and serve with lime wedges.
Cheesy Mexican Rice: A delicious side dish to accompany this Mexican Mixed Bean Slow-Cooker Soup. The cheesy Mexican Rice is made with long grain rice, onion, garlic, jalapeno and cheddar cheese, providing a creamy, cheesy and spicy accompaniment that perfectly complements the soup.
Cilantro-Lime Corn Salad: A refreshing and flavorful side dish to go with the Mexican Mixed Bean Slow-Cooker Soup. The Cilantro-Lime Corn Salad is made with fresh corn, red onion, jalapeno, cilantro and lime juice, providing a bright and zesty flavor that pairs perfectly with the soup. The combination of sweet corn, spicy jalapenos and tangy lime juice makes for a delicious and unique addition to the meal.
FAQ
Q: Can I use other beans in this recipe?
A: Yes, you can use other beans such as cannellini beans or pinto beans instead of red kidney beans and black beans in this recipe. Just make sure to drain and rinse them before adding to the soup.
Q: How long does this soup take to make?
A: The total preparation and cooking time for this soup is about 45 minutes. This includes prepping the ingredients, cooking the soup, and simmering it for 20 minutes.
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Fun facts:
The Mexican Mixed Bean Slow-Cooker Soup is a great way to enjoy a delicious and nutritious meal. The taco spice mix used in the recipe is a combination of chili powder, cumin, oregano, garlic powder and paprika. This combination of spices was popularized by celebrity chef Rick Bayless, who is known for his authentic Mexican cuisine.
The corn used in this recipe is a staple of Mexican cuisine, and has been eaten in Mexico since ancient times. Corn was so important to the Aztecs that they even had a god of maize, who was believed to protect them and their crops.