For a soup with a spicy kick try this Mexican-inspired mixed bean soup with corn salsa!
- Heat oil in a large saucepan over medium heat. Add onion and combined capsicums and cook for 5 mins or until onion softens. Add garlic and spices and cook for 30 secs or until fragrant. Add tomato, 1L (4 cups) water and stock powder and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 mins. Add combined beans and cook for 5 mins or until heat through. Season with salt and pepper.
- Meanwhile, to make the corn salsa, spray corn with olive oil spray. Heat a chargrill pan over high heat and cook corn, turning, for 6 mins, or until charred. Using a sharp knife, cut kernels from corn. Combine corn with remaining salsa ingredients in a bowl. Season with salt and pepper.
- Top soup with salsa and oregano. Serve with lime wedges.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set