Mexican Bean & Tomato Soup Use whichever beans you have on hand; kidney and butter beans work well 30 ml olive oil 1 onion (finely chopped) 15 ml ginger (crushed) 15 ml garlic (crushed) 15
Mexican Bean & Tomato Soup
Use whichever beans you have on hand; kidney and butter beans work well
- 30 ml olive oil
- 1 onion (finely chopped)
- 15 ml ginger (crushed)
- 15 ml garlic (crushed)
- 15 ml chilli paste (crushed)
- 15 ml ground cumin
- 10 ml ground coriander
- 2 carrots (peeled and grated)
- 3 celery sticks (chopped)
- 1 can diced tomatoes
- 2 large potatoes (peeled and finely diced)
- 750 ml chicken stock
- 2 cans mixed beans (drained and rinsed)
- salt and milled pepper
- 10 ml parsley (chopped)
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Heat oil in a heavy-based pot
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Sauté onion until tender and slightly charred
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Add paste, spices, carrots and celery and stir for a few more minutes
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Add tomatoes, potatoes and stock and simmer until potatoes are half cooked
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Add beans
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Simmer for another 10-15 minutes until potatoes are cooked
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Season and pour half the soup into a blender, blitz and pour back into pot
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Stir through parsley and serve with tortilla chips