Name: Spicy Mexican bean soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 1 red capsicum, chopped; 1 green capsicum, chopped; 36.40 gm olive oil; 2 garlic cloves, finely chopped; 500ml vegetable stock; Mutti Polpa Finely Chopped Tomatoes 400g; 35g sun-dried tomato; 44.40 gm tomato paste; 5.00 gm ground cumin; 1/2 tsp cayenne or chilli powder to taste; 1 tsp dried oregano; 400g can red kidney beans, rinsed, drained; 1 red onion, sliced, to serve; 1 avocado, chopped, to serve; Fresh coriander, to serve; Feta, crumbled, to serve; Tortillas, warmed, to serve

Spicy Mexican bean soup

0 Likes

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

30-minute cozy dinner with avocado and feta for creamy texture.

Ingredients:

1 red capsicum, chopped
1 green capsicum, chopped
36.40 gm olive oil
2 garlic cloves, finely chopped
500ml vegetable stock
Mutti Polpa Finely Chopped Tomatoes 400g
35g sun-dried tomato
44.40 gm tomato paste
1/2 tsp cayenne or chilli powder to taste
1 tsp dried oregano
400g can red kidney beans, rinsed, drained
1 red onion, sliced, to serve
1 avocado, chopped, to serve
Fresh coriander, to serve
Feta, crumbled, to serve
Tortillas, warmed, to serve

Instructions:

Set aside 1 tablespoon each of red and green capsicum for garnish. Heat oil in a saucepan over medium-high heat and sauté capsicum and garlic for 4 minutes until softened. Add stock, tomatoes, sun-dried tomato, tomato paste, spices, oregano, 1/2 teaspoon salt, and 1/3 cup (80ml) water. Simmer for 20 minutes, stirring occasionally. Stir in beans and simmer for an additional 5 minutes.
Serve the soup in bowls, garnishing each with reserved capsicum, onion, avocado, coriander, feta, and tortillas on the side.

We use cookies

Similar Recipes

Mexican mixed bean soup with corn salsa

Mexican Bean and Squash Soup

Spicy Tortilla Bean Soup

Southwestern Style Fifteen Bean Soup

Chilli bean soup