Mexican Beans Soup


Mexican Beans Soup

Rich in flavours, colours and nutrition. Fulfilling soup, best served with light dishes. Can be served as main dish.

  • Preparation time
  • Preparation time

    10 minute
  • cooking time
  • Cooking time

    25 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    10 People
  • Goody kitchen


1 can Whole kernel golden corn
½  can Red kidney beans
½  can Butter beans
2 cans Napolitana pasta sauce
2 Tsp oil
1 medium onion, chopped
2 garlic cloves, minces
1 tsp ground cumin
1 tsp ground cardamom
1 tsp slat
1 tsp black pepper
1 tsp dried chilli flakes
1 tsp powder coriander
2 cinnamon sticks
2 bay leaves
4 cups hot water
Lamb chunks Multi coloured bell pepper, chopped
Smokes cheddar cheese, grated



  1. In a pan, heat oil, cook onions and garlic till brown. Add meat and spices till changed in colour. Add water and pasta sauce. Boil, then simmer to cook. 
  2. Drain corn, kidney beans and butter beans and rinse. Add to meat when cooked. Boil then turn fire off to avoid overcooking.
  3. Serve in small bowls, garnished with pepper and cheese.

Cooking Tip:

  • Soup, or what is left, can be thickened to a dip as a snack.