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Mexican bean soup

Serves: 6 people
Prep time:

Skill Level:Medium


  • 3 tbs olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 brown onions, diced
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 3 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 600g potatoes, skin left on, 1cm x 1cm diced
  • 1 tsp dried oregano
  • 2 x 440g can black beans, drained, rinsed
  • 2L (8 cups) Campbell’s Real Stock - Chicken
  • 1x 420g can corn kernels, drained


  1. Heat oil in a medium sized saucepan on medium- high heat. Sauté leek, onions and garlic, for 5 minutes or until onions are soft.
  2. Add paprika, cumin and chilli flakes and cook for 2 minutes.
  3. Add potato, oregano, beans and Campbell’s Real Stock, bring to the boil, lower heat and simmer for 30 minutes or until potatoes are tender.
  4. Add corn and cook for 5 minutes.