Mexican Black Bean Soup by Marley Spoon

with Lime Yoghurt and Roasted Kale

30 minutes 2 portions

All the fun and flavour of Mexican food in a nourishing bowl of soup. The broth, spiked with a Mexican spice blend, is packed with fresh corn, black beans and tomato. Topped with zingy lime yoghurt and oven-crisped kale, you are well on your way to getting your five serves of veggies for the day.

This recipe is currently available at Marley Spoon.

Get $35 off your first Marley Spoon box with Kitchenware Collective*:

1. Prepare ingredients

Global Cook’s Knife, Peer Sorensen Tri-Ply Bamboo Board

Heat the oven to 200C (see cooking tip). Line an oven tray with baking paper. Finely chop the onion. Crush or finely chop the garlic. Discard the husk and silks from the corn, then slice the corn kernels from the cobs. Rinse and drain the black beans.

2. Juice lime

Peer Sorensen Tri-Ply Bamboo Board

Finely grate the zest of half the lime, then juice the half. Using a stick blender, puree the tomatoes (if preferred, leave the tomatoes un-pureed).

3. Start cooking

Heat 1 tbs olive oil in a medium saucepan over medium heat. Cook the onion, garlic and corn, stirring regularly, for 6 mins or until softened. Add the tomato paste and Mexican spice blend and cook, stirring, for 1 min or until fragrant.

4. Simmer soup

Add the beans, pureed tomato and 750ml (3 cups) boiling water. Crumble in the stock cubes and bring to the boil. Reduce heat to medium-low, cover and cook for 10 mins to develop flavour.

5. Roast kale

While the soup is cooking, tear the kale leaves into small pieces, discarding the stems. Spread over the lined tray, spray with olive oil spray and season with salt and pepper. Bake, tossing halfway, for 8 mins or until wilted and crisp in parts.

6. Get ready to serve

Meanwhile, combine the lime zest and yoghurt in a bowl and season with salt and pepper. Stir 1 tbs lime juice into the soup. Taste, then season with salt and pepper. Divide the soup among bowls. Spoon over the lime yoghurt and scatter over the kale to serve.

Ingredients + Supply List

What Marley Spoon Send

  • 1 red onion
  • 2 garlic cloves, coriander
  • 2 corn cobs
  • 400g black beans
  • 1 lime
  • 390g diced tomatoes
  • 50g tomato paste
  • 5g Mexican spice blend
  • 2 vegetable stock cubes
  • 200g kale
  • 100g Greek-style yoghurt

What you’ll need

  • 1 tbs olive oil
  • 750ml (3 cups) boiling water
  • olive oil spray
  • sea salt and pepper

What you’ll use

  • oven tray
  • baking paper
  • fine grater
  • stick blender or food processor
  • medium saucepan with lid

Serving Time
30 minutes


Nutrition Per Serving
Energy 515kcal, Fat 14.8g, Proteins 22.6g, Carbs 58.8g

Milk. May contain traces of other allergens.

Recipe from Marley Spoon

*T&C’s of MarleySpoon PTY LTD apply. Voucher is valid for new customers only. Voucher expires 01/07/19.

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