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Mexican mixed bean soup with corn salsa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy Mexican mixed bean soup with corn salsa for a flavorful twist!
Ingredients:
  • Oregano leaves, to serve
  • Lime wedges, to serve
  • 2 corn cobs
  • 36.40 gm olive oil
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 1 tsp Mexican chilli powder
  • 2 tsp ground coriander
  • 2 x 400g cans crushed tomatoes
  • 2 tsp vegetable stock powder
  • 400g can cannellini beans, rinsed, drained
  • 400g can kidney beans, rinsed, drained
  • 1 small red onion, finely chopped
  • 2 tomatoes, seeded, finely chopped
  • 1 celery stick, finely chopped
  • 21.00 gm lime juice
Instructions:
  • In a large saucepan, heat oil over medium heat. Sauté onion and mixed capsicums for 5 minutes until onion softens. Stir in garlic and spices, cooking for 30 seconds until fragrant. Pour in tomato, 1L (4 cups) water, and stock powder, bringing it to a boil. Lower the heat to medium-low and simmer uncovered for 10 minutes. Add mixed beans and cook for an additional 5 minutes or until heated through. Season with salt and pepper to taste.
  • For the corn salsa, coat corn with a light spray of olive oil. Grill the corn on a hot chargrill pan for about 6 minutes until it gets a nice char, then cut off the kernels. Mix the corn with the rest of the salsa ingredients in a bowl and season with salt and pepper.
  • Garnish soup with zesty salsa, fresh oregano, and lime wedges for a burst of flavor.

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