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Mexican tomato and bean soup with cheese toasts
Mexican tomato and bean soup with cheese toasts
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Budget-friendly Mexican tomato and bean soup with cheese toasts - a tasty meal!
Ingredients:
  • 1 long red chilli, half finely chopped, half thinly sliced
  • 2 x 400g cans Diced Tomatoes
  • 255.00 gm Real Stock Vegetable
  • 400g can red kidney beans, rinsed, drained
  • 4 slices Stone Baked White Sourdough Vienna
  • 140g Brand Vintage Cheddar, grated
  • 1 avocado, diced
  • 1 ripe tomato, seeded, diced
  • 82.50 ml coriander leaves
Instructions:
  • In a large saucepan over medium heat, heat oil. Sauté onion, garlic, and chopped chili for 5 minutes until soft. Pour in tomatoes and stock, bring to a boil over high heat. Reduce heat and simmer covered for 10 minutes. Blend until smooth using a stick blender. Stir in beans and cook for 1-2 minutes until heated through. Season to taste.
  • Preheat the grill on high. Line a baking tray with foil and place the bread on it. Toast the bread under the grill, about 8cm from the heat source, for 1-2 minutes until golden. Top the bread with 80g cheddar and grill for another 1-2 minutes until the cheddar melts and turns golden.
  • Ladle soup into bowls. Garnish with avocado, tomato, more cheddar, coriander, sliced chilli, and a sprinkle of pepper. Serve alongside cheese toasts.

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