Mexican Bean Soup
Serve this spicy, bright-red soup with some traditional Mexican soft flour tortillas – using them to scoop up the thick, chunky soup.
Preparation: 10 minutes + 40 minutes cooking
Plus: Freezing: recommended
- 1 tablespoon Olive Oil
- 1 Onion, chopped
- 1 Red Pepper, diced
- 1 clove Garlic, crushed
- 1 Green Chilli, finely chopped
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 410 g can Mixed Beans, rinsed and drained
- 400 g can chopped Tomatoes
- 425 ml Vegetable Stock
- 1/2 teaspoon dried Oregano
- Freshly ground Black Pepper
For the garnish:
- 4 tablespoons Sour Cream
- 1 Spring Onion, sliced or a handful fresh Chives, snipped
- Handful fresh Coriander leaves, torn
- 4 soft Flour Tortillas
- Heat the oil in a large lidded saucepan. Add the onion, pepper, garlic, chilli and spices, cover and sweat for 10 minutes, shaking the pan occasionally.
- Stir in the beans, tomatoes, stock and oregano. Add a smattering of sugar, bring to the boil, cover and simmer for 30 minutes.
- Season to taste and pour into warmed serving bowls.
- Top each serving with a spoonful of cream and sprinkle with the spring onion or chives and coriander leaves.
- Hand round soft tortillas, warmed and wrapped in a cloth.
This recipe is from Soups for all Seasons by Liz Herbert published by Simon & Schuster 2008 ISBN 978-1-84737-178-2 priced £14.99
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