Mexican bean and kale soup

Preserves , Vegetarian



2 leeks

2 carrots

3 cloves garlic

1 bunch kale

3 tsp oregano

2 tsp cumin

2 tsp smoked paprika

3 tbsp chipotle chilli in adobo sauce

½ tsp chilli flakes

1 tinned chopped tomatoes

1 tin kidney beans

1 tin black beans

500ml vegetable stock



4 tortillas

Sour cream


Wash and cut the leek into small pieces, peel and chop the carrots into cubes. Cut the garlic cloves finely.

Heat a large pot on a medium heat and add a splash of oil, cook the leek and garlic until softened. Add the carrots, spices and chilli and continue to cook for about a minute before adding the chopped tomatoes, veg stock and drained/rinsed beans. Simmer the soup until the carrots are tender and then add the washed and chopped kale.

Season with salt and pepper

To make tortilla garnish, pre heat the oven to 180degrees

Cut the tortillas into strips, brush with oil, season with salt and spread out in a single layer on a flat tray. Cook for approx. 8-10 minutes until the tortillas are light golden brown.

Serve a bowl of soup with sour cream and crispy tortilla strips



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