mexican bean soup

mexican bean soup

Serve this hearty Mexican bean soup in just 25 minutes!

  • 25 mins
  • 4 - 6
  • Intermediate

INGREDIENTS

  • 30ml olive oil
  • 1 onion, chopped
  • 1 red chilli, chopped
  • 2 garlic cloves, crushed
  • 2 celery sticks, chopped
  • 2 carrots, diced
  • 2 x 400g tins Mexican-style tomatoes
  • 500ml chicken stock
  • 2 x 400g tins white beans
  • wholewheat bread, to serve
  • handful coriander, chopped

METHOD

  1. Heat the oil on medium-high and sauté the onion, chilli and garlic.
  2. Add the celery and carrots and fry for 5 minutes. Add the tomatoes and squash fine with a fork.
  3. Add the stock and beans. Season and bring to a boil. Lower the heat and simmer for 10 minutes.
  4. Serve the soup with toasted bread and coriander.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: SALIE VAN HEERDEN

Magazine issue date: June, 2016


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