food to glow

feel good food that's good for you

Super easy midweek supper with loads of vegetables (whatever is seasonal for you), herbs, subtle spice and the kick of brined jalapeños, with optional herb and jalapeño topping. family-friendly topped with tortilla chips, or a bit more grown-up with smoky chilli paste and yogurt. Freezes well and is great with added cooked grains too. Naturally vegan and gluten-free. One of the things I love most about autumn is the fact that I can legitimately enjoy soup. Of course, one can enjoy soup at any time, but as I hail from a hot climate the idea of soup in the summer jars. Badly. To me it feels like wearing a wool coat and Uggs to the pool. Just wrong.

For work, I make soup pretty much year-round (Scots expect it, as it is quite cool year-round, save that one Tuesday in July that catches you out). Sometimes gazpacho or this beetroot, fennel and cumin soup, or a kind of soup stew hybrid that doesn’t mind being served at room temperature. Even if the thermometer barely troubles the high-teens Celsius, I would never think of ordering soup at a cafe until sometime deep into September. Not until the nighttime temperatures plunge and the daytime is hallmarked by a golden light not seen since last year will I even contemplate something to be supped with a spoon.

And now is that time. 

Super easy midweek supper with loads of vegetables (whatever is seasonal for you), herbs, subtle spice and the kick of brined jalapeños, with optional herb and jalapeño topping. family-friendly topped with tortilla chips, or a bit more grown-up with smoky chilli paste and yogurt. Freezes well and is great with added cooked grains too. Naturally vegan and gluten-free. Today’s first soup of Autumn at food to glow is a transitional soup, using any vegetables still being harvested from the garden or look good at the market. For this batch I used the last of my sugarsnap peas – some very fat and starchy specimens that escaped my eye when young and eat-from-the-vine tender. I also cut some kale – which grows year-round for me (I am very lucky); plucked some exceedingly ripe tiger stripe cherry tomatoes; and cut the last fat and stumpy courgette.

I am a little sad now. Andrew just last weekend tore out the courgette plants – both pots of which had been a moderate success this year (oh, the guilt of seeing it crumpled like a curled up spider in the compost bin). And I have just wrenched out the beans and peas, and turned over the soil in readiness for goodness knows what at this time of year.

Never mind, I got a lot from scandalously little effort. Imagine what I could achieve if I knew what I was doing? There’s a thought.

Now I need to put in some effort to make time for soup-making – anything to keep the Uggs and coats at bay. This old Floridian still can’t get used to such alien clobber, despite living here for 26 years. But soup? Yeah, total assimilation.

Super easy midweek supper with loads of vegetables (whatever is seasonal for you), herbs, subtle spice and the kick of brined jalapeños, with optional herb and jalapeño topping. family-friendly topped with tortilla chips, or a bit more grown-up with smoky chilli paste and yogurt. Freezes well and is great with added cooked grains too. Naturally vegan and gluten-free.

Mexican (Very) Vegetable & Bean Soup

  • Servings: 6
  • Difficulty: easy
  • Print

This easy, slightly spicy (although the heat is really up to you) soup can be made with whatever is seasonal. The main thing to keep it vaguely on a Mexican wave(length) is actually the herbs, lime and pickled jalapenos – all easily obtained year round. Do adjust to your own palate, although I have deliberately kept it on the family-friendly end of the spectrum. “For once”, you might legitimately add. 😉

Enjoy xx

1 red onion, finely chopped

3 cloves garlic, finely minced or smashed

4 medium carrots, finely chopped

1 tsp cumin seeds, toasted and ground to a powder

1.7 litres (60 fl oz) light vegetable stock

6 medium ripe tomatoes, chopped OR tin/jar of best-quality whole tomatoes (crush them as you add to the pan)

100g (3.53 oz) greens of choice, chopped rather small – kale, chard, broccoli leaves, spring greens, cabbage, beet leaves

1 courgette/zucchini, cut into small pieces

A good handful of sugarsnap peas, mangetout/snowpeas, or shelled peas

1 corn of the cob, stripped (or equivalent frozen or tinned)

400g (14 oz) tin pinto beans or black beans, drained and rinsed

Zest and juice of one lime

Small bunch of coriander/cilantro or coriander and parsley

1 tbsp pickled jalapenos, chopped – optional

Optional: 1-2 tsp of your favourite Mexican-style chilli paste. I really like Gran Luchito (UK only); 1 small pack each (about 20 grams each) of coriander and parsley + juice ½ lime + 2 tbsp pickling juice from jar of jalapenos + 1 tbsp best olive oil or avocado oil

Special equipment (optional): mini food processor or blender (to make the green herb topping)

1. Saute the onion in a large saucepan. After the onion has started to colour add the garlic, carrot and cumin. Saute for a few minutes, stirring occasionally.

2. Add stock and tomatoes to the pan and bring to the boil. Add the greens, courgette, sugarsnap peas, corn, zest of lime, pinto beans, herbs and jalapenos and return to the boil, then simmer for ten minutes. Finish with the lime juice.

3. If you like, while the soup is simmering, add the optional extra herbs, jalapenos, lime juice and jalapeno juice to the bowl of a small food processor or to a blender and blend briefly to make a chunky topping/sauce. Mix with a little olive oil if you like.

Serving suggestion: Serve with a dollop of Greek yogurt, plant milk yogurt or crème fraiche, and a drizzle of the herb sauce. Brilliant with southern cornbread (in a recipe with my black bean chilli – another great fall idea) or even these super easy flatbreads (with my spicy peanut soup). And a crush of plain tortillas wouldn’t be a bad idea.

For a soft food diet: blend to your needs.

you don't need a big garden to grow kale! Kale can grow on a balcony, on steps in pots, or in raised beds. A super easy and satisfying crop to grow. I've got them growing in pots and beds around the garden.

you don’t need a big garden to grow kale! Kale can grow on a balcony, on steps in pots, or in raised beds. A super easy and satisfying crop to grow. I’ve got them growing in pots and beds around the garden.

 

42 thoughts on “Mexican (Very) Vegetable and Bean Soup with Jalapeño-Herb Topping

  1. Lisa says:

    That is gorgeous. Here in Ontario Canada we are having a beautiful fall, but the chill will come soon and with that, more soups on the menu for sure.

  2. What a lovely soup! I love soup year round too and this one sounds wonderful from garden to the soup pot. Very attractive!

  3. charmoflove says:

    The soup looks lovely, I will have to try making it soon 🙂

  4. thank you great information i would try

  5. lizzygoodthings says:

    Sad face… it’s still cold here, would you believe?! There is actually snow on the mountains!

  6. How beautiful! And so perfect for this time of year. I’m definitely on the soup train these days:)

  7. belleaukitchen says:

    Oh how I love the autumn for soups and stews. This looks like such a colourful and hearty soup. Love that topping too. I bet that makes it really special!

  8. belleaukitchen says:

    Loving the autumn for all the soups and stews and loving this colourful and perfectly spicy soup. That topping sounds exceptionally good too!

    1. Thanks so much, Dom. I almost always add a spicy topping to things – soups, bakes, pastas etc. 🙂

  9. il Teo says:

    I still can not accept summer is over… Even though we didn’t have a proper summer here in London (at least the way an Italian defines summer), but I agree with you, one thing that helps coping with the cold weather is soup!

    1. Weirdly I think we had a better summer up here in Scotland (at least the east coast) than you southerners. It’s still gorgeous but definitely getting to be soup weather!

  10. f1evre says:

    This looks fabulously healthy and comforting. Must try this one.

  11. Eb Gargano says:

    I totally agree with you about autumn! I love soups, stews, casseroles etc. but somehow it feels wrong to eat them in the summer (doesn’t always stop me though!) I love that the weather is turning cooler now(I may be the only one!) so that I can eat all those lovely autumn comfort foods again without feeling slightly silly! Love the look of this soup. Will have to have a go at making it!

    1. It is still fairly warm up here in Scotland during the day (yesterday got up to 20C!) Ed, but the nights are getting cold, and I am using soups as my central heating instead of turning up the thermostat!

  12. Look Great For Life says:

    Wow. Looks amazing!

  13. this looks so so so delish…YUMMY!!!

  14. recipesfromapantry says:

    Kellie I have juts had a huuuuuge supper but I just want to still reach right in and grab a spoonful. Looks so vibrant.

    1. Thanks so much, Bintu. I am like you: I can retire my hunger (or at least food lust) just looking at pictures!

  15. Can’t wait to make this soup. Beautiful pics!

  16. Sally says:

    I made salsa verde the other day but veggie teen (quite rightly) refused to eat any because although there were no anchovies in it (due to KP’s anchovy aversion) I’d put some Worcestershire sauce in. This spicy rap on a salsa verde sounds right up her street – and we always have Jalepenos in the fridge…. not much of my cooking is family friendly if you are spice averse! Gorgeously vibrant, healthy and appetising as always Kellie.

    1. Thanks so much Sally. A little dab of spice in anything not actually sweet is pretty much my hallmark. Either as a dash of one of my many hot sauces we’ve collected (it’s a family thing) or something like this.

  17. Life Loving says:

    Love the sound of this soup. I’m such a ‘soupie’ when the weather gets cold. I’ll definitely be cooking this one up.

    Sally @ Life Loving

  18. Hi Kellie, just found your blog – this soup looks great, just what I need to keep me warm on these cool Autumn days! Thanks, Amy x

  19. So full of veg! A colourful and tasty looking soup – can’t wait to give it a go!

  20. This soup is so colourful, Kellie, I really love it, plus the fact that it has tons of veggies in it is just wonderfully nutritious. I MUST make it next week!!! Love it so much.

  21. I love this bright, cheering soup, and such a good way to use up those random bits of summer veg from the garden!

  22. I’m so inspired by this, you can’t beat soups that are PACKED with veggies. Such feel-good comfort food.

    1. Aw cheers, Becca. I can really cram those veggies in! Sometimes I do go overboard though 😉

  23. ryehumour says:

    Oh, this looks delicious! As a fellow American-turned-Scot, I’m always looking for new soup recipes, especially ones that still manage to feel fresh despite being a soup. This looks perfect.

    A friend of mine just discovered a restaurant in Glasgow this weekend that does NOT have soup on the menu, and she couldn’t stop talking about how strange it was!

    x Molly from Rye Humour

    1. That’s so funny! I couldn’t believe how obsessed Scots are about soup but I get it now. A tasty way to keep warm 😉

  24. superfitbabe says:

    Looks delicious, Kellie! It’s great for incorporating more fiber and antioxidants in your diet!

  25. Fittybee says:

    Looks so tasty and healthy! Great recipe, I’m gonna try it, thanks a lot!

  26. thespicyrd says:

    You had me at Jalapeno Herb Topping!!!! But, seriously, I am catching up on all of your scrumptious recipes, yet commenting on the one I am mostly UNlikely to cook right now. Because it’s SO not soup weather here in San Diego. And that is wrong. We have been having heat wave after heat wave, and it hasn’t even been cooling off at night like it usually does. Sigh….But I know I should not complain about San Diego weather, so I’ll save this soup for another day. Hopefully very, very soon 🙂

  27. Kellie, I’m in love with this soup… I love everything Mexican ever since I went there for the first time back in ’98… And your soup sounds seriously delicious, I want this today for dinner. Pinned, shared and all 😉

  28. It looks so delicious!

If you have time, I would love to hear from you. Thanks so much!

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