Bean soup with tomato salsa, roasted corn and fried tortilla chips


This hearty Mexican soup is a classic. Plus, it’s vegan. And totally delicious.


For the bean soup

For the tortilla chips

For the tomato salsa

For the roasted corn

  • 1 corn on the cob
  • 1 jalapeño pepper, chopped
  • pinch chilli flakes
  • 1 lime, juice only
  • 100ml/3½fl oz soured cream, to serve
  • salt and freshly ground black pepper