Mexican Bean Soup
Over a year ago
2,782 views
Ingredients
- 1 Onion
- For Frying Olive Oil
- To Taste Salt
- To Taste Black Pepper
- 1 200g Tin Sweetcorn
- 1 400g Tin Black Beans
- 1 400g Tin Red Kidney Beans
- 1 Red Pepper
- 500 ml Passatta
- 500 ml Vegetable Stock
- 1 tsp Cayenne Pepper
- 1 tsp Cumin Powder
- 1 tsp Dried Oregano
- 1 Sweet Potato
- 1 Carrot
- 3 Cloves Of Garlic
- To Serve Fresh Coriander
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A tasty, filling soup that you can make as spicy as you like.
Method
-
1
Heat a glug of olive oil in a soup pot.
-
2
Chop the onion and garlic and sweat for a minute or so.
-
3
Peel and chop the carrot and sweet potato and add them to the pot.
-
4
Add the stock and passata and bring to a simmer for 10 minutes or so, until the vegetables are soft.
-
5
Add the oregano, cumin and cayenne pepper.
-
6
Whiz the soup with a hand blender until smooth.
-
7
Chop the red pepper into small cubes and add to the soup with the beans and sweetcorn.
-
8
Cook for a further 15 to 20 minutes until the beans have softened.
-
9
Add salt and lots of black pepper, and serve sprinkled with fresh coriander.
Chef's Tips
You can use any beans you like in this soup, mix and match to your preference.
Similar Recipes
View all similar
Comments (0)