THIS week, here are two of my family’s favourite Mexican-inspired recipes. The bean soup is a cheap and filling lunch or dinner option.

Make freezable guacamole by mashing or blending together avocado, coriander, chilli and lime juice. Use an ice-cream scoop to put dollops on a baking tray then pop in the freezer to flash-freeze for 1 hour until hard. Transfer to a bag in the freezer and defrost when needed. Sombrero optional!

Mexican bean soup

Serves four

Preparation time: 5 minutes.
Cooking time: 25 minutes.


  • 1 tbsp olive oil
  • 230g frozen onions, diced
  • 2 tsp frozen chopped garlic
  • 80g chorizo, peeled and diced
  • 350g frozen sliced peppers
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 480ml stock (made using 1 vegetable stock cube)
  • 400g tin kidney beans, drained and rinsed
  • 70g frozen sweetcorn


  1. Add 1 tbsp olive oil to a large saucepan and place on a medium heat. Add the onion, garlic and chorizo, and cook for 2-3 minutes.
  2. Add in the peppers along with the chilli powder, cumin and smoked paprika. Give everything a good stir.
  3. Now pour in the chopped tomatoes and vegetable stock. Bring to the boil, then reduce the heat and leave to cook for around 20 minutes.
  4. Next, add the kidney beans and sweetcorn and leave to cook for a further 8-10 minutes.
  5. Once all vegetables are soft, remove the soup from the heat.
  6. Add a little more stock if you prefer your soup to be slightly thinner. Then season with salt and pepper to taste.
  7. Ready to freeze: Once cooled, pour into a reusable freezer bag and freeze flat.
  8. Ready to eat: Defrost in the fridge overnight, then reheat in a saucepan or in the microwave until piping hot.

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