Mexican Bean Soup
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon oil
- 1 onion, finely diced
- 2 garlic cloves
- 1⁄4 teaspoon chili flakes (you may wish to add more)
- 4 carrots, diced
- 4 sticks celery, sliced
- 2 (400 g) cans tomatoes
- 2 cups vegetable stock
- 2 red capsicums, chopped (red and green)
- 1 bunch fresh coriander, finely chopped use both leaf and stalk
- 1 (400 g) can kidney beans, drained
- 2 teaspoons brown sugar
- salt and pepper
- TABASCO® brand Chipotle Pepper Sauce
directions
- Heat oil, sweat onions and garlic.
- Add carrots, celery and chilli flakes and cook until tender.
- Add tomatoes, vegetable stock, capsicums, beans and coriander.
- Bring to boil, then simmer for 30 minutes.
- Add brown sugar.
- Season with salt and pepper and chipotle – to give the soup a smokey flavour.
- Garnish with sour cream and chopped coriander.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.