Soup season is in full swing, and I am here for it!! And today I have a really special treat for you. This delicious Spicy Mexican-Inspired Soup will hit all of your comfort – meets health – meets vegetarian needs. How awesome and wonderful is that 🤩?!
What makes this a Mexican soup you might ask? There were many different Mexican soup recipes out there when I was researching this recipe. The main ingredients tend to be kidney beans, corn, and shredded pork. In this version, whereas looking very much like meat, we are using jackfruit instead. It provides the soup with the same taste and texture, which is awesome. In fact, my friend opened the lid on the pot and was startled in the first instance as to whether this is truly a vegan dish 😂.
This soup is not only super tasty, but it is also highly delicious, and super nutritious due to the beans and different veggies being added. It is a crowd pleaser that will not disappoint. When I was doing the shoot, I was also surprised by how colorful this dish is on the plate. It truly brightens up your day in what is oftentimes a cold and rainy January, which is what I was trying to reflect with the pictures.
Why is this Spicy Mexican-Inspired Soup good for you?
Kidney Beans
Kidney beans are a legume that is native to Central America and Mexico. In its raw form, kidney beans are toxic, so they tend to be served in its well-cooked form. Kidney beans are high in folate, iron, copper, manganese, and potassium. They come in many different colors – from white to cream, black, or red. Sometimes they can also be marble colored. Kidney beans are an excellent source of protein. In addition, they contain a lot of amylose, which is a type of starch that is not easily digestible. This, in turn, means that kidney beans are a great contributor to raising our blood sugar levels slowly and steadily.
Kidney beans are also high in soluble fiber, which is an excellent prebiotic and provides great feeding ground for the good bacteria in your gut. These good gut bacteria do not only feed on the prebiotic, they also ferment them in the colon to short-chain fatty acids. Short chain fatty acids may improve the overall health of your colon. They may also protect you against colon cancer. Altogether, kidney beans are a relatively cheap staple ingredient which can support your health in numerous ways (think: Protein, blood sugar balance, and healthy gut). Not too bad for such a humble bean, am I right?!
How can I adjust this Spicy Mexican-Inspired Soup to my dietary requirements?
This recipe is gluten-free, vegetarian, vegan, dairy-free, and nut-free. Due to the beans used it is, unfortunately, not suitable for the paleo liftestyle.
Similar Recipes on the Blog
There are so many nourishing soup recipes on the blog 😍. Be sure to also check out the following:
- Roasted Red Pepper Soup
- Vegan French Onion Soup
- Roasted Cauliflower Soup
- Fall Harvest Pumpkin Soup
- Not a soup but also fantastic Sri Lankan Cashew Curry
And that is it for this week 🤗. I hope you enjoy this delicious Spicy Mexican-Inspired nutritious soup as much as we did over here. As always, please let me know what you think by either leaving a comment below and/or rating the recipe. I love hearing from you!! Happy soup-making everyone 😍.
Spicy Mexican-Inspired Soup
Course: MainCuisine: Mexican-inspiredDifficulty: Easy4
servings10
minutes20
minutesThis Spicy Mexican-Inspired Soup is the perfect winter warmer. Comforting, nourishing, and packed with protein and flavor. Enjoy!
Ingredients
2 tbsp 2 olive oil
1 1 white onion
2 2 stalks celery
2 2 carrots
2 tsp 2 cayenne pepper (or more to taste)*
3 tsp 3 organo
1 can 1 (400 gr.) tinned tomatoes, chopped
800 ml 800 vegetable broth
200 gr. 200 plain jackfruit, shredded
1 can 1 (400 gr.) kidney beans, rinsed
1 can 1 (350 gr.)corn, rinsed
1 tsp 1 salt
1 1 lemon, juiced
How to
- Peel the onion and finely chop. In a large pot, heat the olive oil over medium heat and add the onion to fry off. Stir until the onions are translucent. Meanwhile, chop the celery and carrots into small pieces. Add and continue to fry for a further few minutes. Add the cayenne pepper and oregano and let stir for ca. 1 minute in order for the spices to become fragrant
- Now add the tinned tomatoes, vegetable stock, the shredded jackfruit (I simply “shredded” it by pulling it apart by hand), and the rinsed kidney beans and corn. Bring to a boil and let simmer for ca. 15 to 20 minutes until the vegetables are tender to your liking
- Add the lemon juice and salt. Do a final taste test and adjust any of the seasoning to your liking. You can add some nachos, cheese, a dollop of yogurt, and or cilantro on top. Serve hot and enjoy!!
Notes
- * If you want the soup less spicy use 1 teaspoon instead
