Leek soup - Mexican recipe

Leek soup – Mexican recipe

This soup will fill you up quickly. You can also replace the beans with other beans or kale, or add corn or leftovers. You can also eat it with a fried egg on top. Or maybe you want to add some hot sauce.

material: For 2 people

  • 1 can pinto beans (15 oz/425 g), washed and drained
  • 2 medium green onions (white part only), chopped
  • 1/2 cup water
  • 3/4 cup coarsely chopped fresh spinach
  • 1 cup grated cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 cup fresh cream 1/4 cup fried onions
  • 2 slices of bacon, cooked and crumbled


Place beans, green onions, and water in a microwave-safe container. Cover and microwave on high for 4-5 minutes or until softened.

Process bean mixture and spinach in a blender until smooth. Return to bowl. Add cheese and seasonings. Add cream and mix. Cover and microwave for 2-3 minutes or until heated through, stirring once. Sprinkle with onions and bacon.

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