Food & Wine
Mexican bean soup
This winter warmer Mexican bean soup takes your tastebuds south of the border. The rich, smoky flavours will make you forget just how cold it is outside!
Serves: 4
Ingredients:
- 1 tablespoon oil
- 1 onion finely diced
- 2 cloves garlic
- ¼ teaspoons chilli flakes (you may wish to add more)
- 4 carrots, diced
- 4 sticks celery, sliced
- 2 x 400g tins tomatoes
- 2 cups of vegetable stock
- 2 capsicums, chopped
- 1 bunch of fresh coriander, finely chopped
- 1 tin of kidney beans, drained
- 2 teaspoon brown sugar
- Salt and pepper to taste
- Tabasco to taste
Method:
- To begin, heat oil over a medium heat, then sweat the onions and garlic.
- Add carrot, celery and chilli flakes, and cook until tender.
- Add tomatoes, vegetable stock, capsicums, beans and coriander.
- Bring the mixture to the boil, then let simmer for about half an hour.
- Add brown sugar and mix through.
- Season with salt and pepper and chipotle to give the soup a smoky flavour.
- Garnish with chopped coriander and even a dollop of sour cream.
Doesn’t this soup sound incredible? The perfect thing for a cold winter’s night? What’s your favourite type of soup? Let us know in the comments.
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