Quinola’s Spicy Mexican Bean Soup by Magdalena Hendey





1 medium onion, diced

1 celery stick, sliced

1 red pepper, diced

3 garlic cloves, chopped

2 spring onions, chopped

2 tsp cumin powder

1 tbsp olive oil

1/2 tsp chilli powder

1 tsp smoked paprika

150g corn (tinned or frozen)

240g (1 tin) red kidney beans

500g tomato passata

1000ml vegetable stock

1 pouch Spicy Mexican Express (or Pearl & Black)


Sour Cream


Tortilla crisps (optional

Fresh coriander


Fry the diced onion on medium heat in olive oil for 5 minutes, until soft and translucent. Add celery, pepper, spring onions and let them fry  for a couple of minutes. Add garlic, cumin, paprika and chilli powder. Stir well. Pour in vegetable stock, beans, corn and tomato passata and bring it to a boil. Reduce heat and let it simmer for 25/30 minutes. Add salt and pepper. Serve with Quinola, a dollop of sour cream, avocado, fresh coriander and tortilla crisps.