top of page

Vegan Beer Crisps Soup

Mexican meat free Mondays have never been this tasty. Packed full of autumn veggies, this warming soup comes together quickly and also freezes very well. A winner all around.

Vegan Beer Crisps Soup

Published April 30, 2020
by Adriaan Odendaal


  • 1 tbsp extra virgin olive oil

  • 1 onion, diced

  • 3 large garlic cloves, minced

  • black pepper to taste

  • 1 large red bell pepper, diced

  • 1 jalapeño pepper, seeded, if desired, and diced (optional)

  • 1 1/2 cups corn kernels (fresh, canned or frozen will work)

  • 150 g baby marrows, chopped

  • 1 can diced tomatoes

  • 3 cups vegetable stock

  • 2 tsp ground cumin

  • 1/2 tsp chili powder

  • 1/4 tsp cayenne pepper (if you can stand the heat)

  • 1 tsp salt, or to taste

  • 1 can kidney beans, drained and rinsed

  • 125 g Beer Crisps

Option toppings

  • Sliced avocado

  • Fresh lime juice

  • Fresh coriander


  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes. Season with salt & pepper.

  2. Stir in the bell pepper, jalapeño (if using), corn, and baby marrows. Raise the heat to medium-high and sauté for 10 minutes more.

  3. Add the canned tomatoes, stock, cumin, chili powder, and cayenne and stir well. Season with salt & pepper.

  4. Bring the soup to a low boil and reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes, until the vegetables are tender. Stir in the kidney beans and simmer for 2 minutes more.

  5. Garnish with your choice of toppings: Sliced avocado, beer crisps, fresh lime juice, fresh coriander.​

Inspired Angela Liddon's Summer Harvest Tortilla Soup from her cookbook The Oh She Glows Cookbook (published by the Penguin Group, 2014).

Vegan Beer Crisps Soup: Recipes
bottom of page