Smoky Mexican Bean & Vegetarian Mince Soup (in a soup maker)

This smoky Mexican-inspired soup is warming, filling and surprisingly high in protein. It combines vegetarian mince, kidney beans, tomatoes and peppers with smoked paprika, cumin and a little chilli for plenty of flavour without making it overly spicy.

Everything goes straight into the soup maker, so there is no need to sauté the onion or cook the vegetarian mince separately. Select the chunky programme and, by the time it finishes, you will have three generous portions ready to serve.

Each serving contains approximately 266 calories, 22g of protein and 16g of fibre.

What You Need

Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.

Vegetarian Mince

I used Quorn mince, but you can use another type of vegetarian mince if you prefer. Different brands absorb different amounts of liquid, so check the consistency once the soup maker programme has finished.

Kidney Beans

Kidney beans make the soup filling and add extra protein and fibre. Drain and rinse them before adding them to the soup maker.

You can replace them with black beans or mixed beans if that is what you have in the cupboard.

Chopped Tomatoes

A tin of chopped tomatoes forms the base of the soup and works well with the smoky spices. There is no need to use an expensive brand here.

Onion, Red Pepper and Garlic

The onion and garlic add flavour, while the red pepper brings a little natural sweetness and some extra texture to the chunky soup.

Chop the onion and pepper into fairly small pieces so that they cook evenly during the soup maker cycle.

Tomato Purée

A spoonful of tomato purée intensifies the tomato flavour and helps give the finished soup a richer consistency.

Seasoning

I used smoked paprika, ground cumin, dried oregano and mild chilli powder. Together, they give the soup its smoky, Mexican-inspired flavour.

The finished soup is mildly spicy. You can add more chilli powder if you prefer more heat, or reduce it for an even milder version.

Vegetable Stock

Add the vegetable stock after the other ingredients. Check that everything remains below your soup maker’s maximum fill line before starting the programme.

Vegetarian mince and beans can absorb quite a lot of liquid, so you may want to stir in a little extra hot stock after cooking if the soup is thicker than you would like.

How To Make It

Start by adding the vegetarian mince, drained and rinsed kidney beans, chopped tomatoes, onion, red pepper, garlic and tomato purée to the soup maker.

Sprinkle in the smoked paprika, cumin, oregano and chilli powder, then pour over the vegetable stock. Give everything a gentle stir if your soup maker’s instructions allow, and check that the ingredients are below the maximum fill line.

Put the lid on and select the chunky soup programme, then leave the soup maker to do the rest.

Once the programme has finished, give the soup a good stir and see what you think of the consistency. The vegetarian mince absorbs some of the stock as it cooks, so if the soup is thicker than you would like, simply stir in a little more hot stock or boiled water.

Have a taste before adding any salt, as you may find the vegetable stock has already added enough. Spoon the soup into three bowls and finish with some freshly chopped coriander, if you like.

Tips and Variations

• Change the beans: Black beans are a particularly good alternative, but mixed beans would also work.
• Adjust the chilli: Add extra chilli powder for more heat or use less for a very mild soup.
• Add sweetcorn: Stir in some drained sweetcorn before starting the chunky programme.
• Make it thinner: Add a splash of hot vegetable stock or boiled water after cooking.
• Make it smoky: The smoked paprika is important here. Regular paprika will work, but it will not give the soup quite the same flavour.
• Check your vegetarian mince: Some brands may have different cooking instructions, so check the packet before using.

What to Serve With It

This soup is filling enough to enjoy on its own, but you could serve it with some crusty bread or warm tortilla wraps for dipping.

You could also add a spoonful of Greek yoghurt or soured cream on top. Grated cheese, chopped coriander, sliced spring onions or a squeeze of lime would all work well as toppings.

Storing Leftovers

Allow any leftover soup to cool before transferring it to an airtight container. Store it in the fridge for up to three days.

Reheat it thoroughly in a saucepan or microwave. The soup may thicken while it is stored, so you might need to stir in a splash of water or vegetable stock.

Can You Freeze It?

Yes, this soup freezes well. Once it has completely cooled, divide it between freezer-safe containers and freeze for up to three months.

Defrost it overnight in the fridge before reheating. Stir in a little extra stock or water if the consistency has become too thick.

More Soup Maker Recipes

I hope you like this vegetarian soup maker recipe, if you are looking for more, check out these for inspiration;

• Vegetable and Lentil Soup (in a Soup Maker)
• Carrot and Lentil Soup (in a Soup Maker)
• Tomato and Lentil Soup (in a Soup Maker)
• Leek and Potato Soup (in a Soup Maker)
• Carrot and Coriander Soup (in a Soup Maker)