Spicy Mexican bean soup

Cooking Soups Spicy Mexican bean soup

This 30-minute wonder is just the ticket when you want to settle in for a cosy dinner. Add creamy texture with chopped avocado and crumbled feta.

Lables: Low fat Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Reserve 1 tablespoon each red and green capsicum to serve. Heat oil in a saucepan over medium-high heat and cook capsicum and garlic for 4 minutes or until softened. Stir in stock, tomatoes, sun-dried tomato, tomato paste, spices, oregano, 1/2 teaspoon salt and 1/3 cup (80ml) water. Simmer, stirring occasionally, for 20 minutes. Add beans and simmer for a further 5 minutes.
  2. Ladle soup into bowls and serve with reserved capsicum, onion, avocado, coriander, feta and tortillas.

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1 red capsicum, chopped
1 green capsicum, chopped
2 tbsp olive oil
2 garlic cloves, finely chopped
2 cups vegetable stock
400g can chopped tomatoes
1/4 cup semi sun-dried tomatoes in oil, drained, chopped
2 tbsp tomato paste
2 tsp ground cumin
1/2 tsp cayenne or chilli powder to taste
1 tsp dried oregano
400g can red kidney beans, rinsed, drained
Sliced red onion, chopped avocado, coriander leaves, crumbled feta and warmed tortillas, to serve

Adv

Autors
Preparation time
5
Cooking time
25
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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