Vegan Spicy Mexican Bean Soup
by chef Nicola ZammitDifficulty: Easy
This is a vegan soup that even meat eaters will love. Using a few store cupboard essentials, it can be put together in a few easy steps. Packed full of spices and fabulous flavours, it keeps very well in the fridge- and even improves overnight. Learn to cook delicious vegan food with this video recipe.
Chop the vegetables and weigh out all ingredients.
Medium size saucepan for quick and easy recipe. Slow cook or crockpot if you're going for the long slow version with dried beans.
If you are using raw beans, soak them in water overnight and try this recipe in the slow cooker. You can add small pasta shells in to be more like minestrone or sauté some bacon if you don't want it vegan.