Cigna Wellbeing: Spicy Mexican Bean Soup.
Fresh delicious meals that take very little time to make.  Tasty food made easy...
Spicy Mexican Bean Soup

Cooking time : 30 minutes | 8 portions 

Our nutritionist says:

This spicy, filling soup is a quick and healthy dish. It’s low in calories, low in fat and packed with antioxidants. It can be frozen and reheated, so is a great lunchtime or evening meal.


  • 1 teaspoon of olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 large clove of garlic, chopped
  • 1 teaspoon of mild chilli powder
  • 1 teaspoon of ground cumin
  • 1 pinch of red chilli flakes
  • 750ml of water
  • 400g fresh or tinned tomatoes 
  • 1 vegetable stock cube (reduced salt)
  • 1 tin of cooked white beans (400g), rinsed
  • 1 tin of kidney beans (400g), rinsed
  • 1 dessert spoon of tomato salsa dip
  • Fresh coriander (to taste)


  1. Heat the olive oil in a large saucepan and add the onions, celery and garlic.
  2. Cook for five minutes until soft.
  3. Add the spices and stir to coat the vegetables. Next add the water, tomatoes, stock and beans and cook for a further 10 minutes.
  4. Puree using a blender or food processor and serve with a spoonful of salsa and a sprinkling of coriander.
  5. Leftover soup makes a great dip for vegetables.

Nutritional information:

  • Calories: 41 per 100g or 105 per serving
  • Saturated fat: 0g per 100g or 1g per serving
  • Sugar: 1g per 100g or 4g per serving
  • Salt: 0.25g per 100g or 0.7g per serving
  • Fibre: 2g per 100g or 6g per serving