This 30-minute wonder is just the ticket when you want to settle in for a cosy dinner. Add creamy texture with chopped a…
Ingredients
Spicey Mexican bean soup
1 Red Capsicum1 Green capsicum
2tbsp Olive oil
2 Garlic clove, finely Chopped
2c (500ml)Vegetable stock
400g Canned chopped tomatoes
0.25c (35g)Semi sun-dried tomatoes in oil, drained and chopped
2tbsp Tomato paste
2tsp Ground cumin
0.5tsp Cayenne powder, to taste
1tsp Dried oregano
400g Canned red kidney beans, rinsed and drained
Red Onion, sliced
Avacado, chopped
Coriander Leaves
Feta, crumbled
Tortillas, warmed, to serve
Method
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.
Ladle soup into bowls and serve with reserved capsicum, onion, avocado, coriander, feta and tortillas.
Ingredients
Spicey Mexican bean soup
1 Red Capsicum1 Green capsicum
2tbsp Olive oil
2 Garlic clove, finely Chopped
2c (500ml)Vegetable stock
400g Canned chopped tomatoes
0.25c (35g)Semi sun-dried tomatoes in oil, drained and chopped
2tbsp Tomato paste
2tsp Ground cumin
0.5tsp Cayenne powder, to taste
1tsp Dried oregano
400g Canned red kidney beans, rinsed and drained
Red Onion, sliced
Avacado, chopped
Coriander Leaves
Feta, crumbled
Tortillas, warmed, to serve
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