February 16

Mexican Soup


Mexican Soup

Yes, it is still cold outside for most of us! So I love some warm soup for lunch any day! This soup has an amazing combo of nutrients to keep you nourished, full, and warm too! Hope you love it just as much as I do! ENJOY! 


  • 1 tbsp olive oil
  • 1 brown onion
  • 2 red capsicum, cut into small chunks
  • 1 green capsicum, cut into small chunks
  • 1 zucchini, sliced and quartered
  • 2 x (14oz) tin black beans, drained and rinsed
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 1 tsp cayenne pepper
  • 1 tsp chilli flakes
  • 1l vegetable stock
  • 1 x (14oz) tin chopped tomatoes

In a large saucepan heat the olive oil. Add the onion and cook for 5 minutes or until translucent.

Add the bell pepper and courgette and cook for another 5 minutes.

Next, add the black beans, paprika, oregano, cayenne pepper, chilli flakes, stock and tinned tomatoes. Heat on medium for 10 minutes.

P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring. 

For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE

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About the Author

Originally born and raised in Russia, Val comes from a professional background focused on customer service, business administration, and legal work. Since serving people was always something Val enjoyed, she used her life-long passion for health, fitness, and nutrition to help other women reach their transformation journey goals. Now Val is a fitness, nutrition, and mindset coach with a primary focus on wholesome holistic nutrition with over 10 years of experience in the field.

Val Sikora

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