Recipe: Mexican Bean & Tomato Soup

Use whichever beans you have on hand; kidney and butter beans work well Source

Mexican Bean & Tomato Soup

Use whichever beans you have on hand; kidney and butter beans work well
Servings: 4

Ingredients

  • 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

Instructions

  • Heat oil in a heavy-based pot
  • Sauté onion until tender and slightly charred
  • Add paste, spices, carrots and celery and stir for a few more minutes
  • Add tomatoes, potatoes and stock and simmer until potatoes are half cooked
  • Add beans
  • Simmer for another 10-15 minutes until potatoes are cooked
  • Season and pour half the soup into a blender, blitz and pour back into pot
  • Stir through parsley and serve with tortilla chips

Source