Prep Time5 minsCook Time15 minsTotal Time20 mins
This 20 minute Mexican soup recipe is so easy and is loaded with flavour that will make your taste buds dance!
2 tbsp extra virgin olive oil
2 red onions, finely chopped
3 cloves of garlic, crushed
2 medium hot green chillies eg jalapeno (deseeded and finely chopped)
¼ tsp ground cumin
600 ml veggie stock
200 ml roasted tomato sauce or passata
400 g ripe tomatoes, finely chopped
400 g tin black beans or black eyed beans, drained and rinsed
1 handful of oregano, chopped
a pinch of sugar
1 lime, juiced
small handful of coriander, roughly chopped
400 g Corn, canned or fresh
400 g Purple cabbage
1Heat the oil in a large saucepan over a medium-low heat and add the onion and fry gently for about 5 minutes or until softened and then add garlic, chilies and cumin and stir for another minute.
2Add the stock, roasted tomato sauce/passata, tomatoes, beans, corn oregano and sugar. Season with salt and pepper bring to the boil and simmer gently for 10 minutes.
3Remove from the heat and add the lime juice and coriander.
4Shred purple cabbage to serve!
GF, DF and LF.
Ingredients
This 20 minute Mexican soup recipe is so easy and is loaded with flavour that will make your taste buds dance!
2 tbsp extra virgin olive oil
2 red onions, finely chopped
3 cloves of garlic, crushed
2 medium hot green chillies eg jalapeno (deseeded and finely chopped)
¼ tsp ground cumin
600 ml veggie stock
200 ml roasted tomato sauce or passata
400 g ripe tomatoes, finely chopped
400 g tin black beans or black eyed beans, drained and rinsed
1 handful of oregano, chopped
a pinch of sugar
1 lime, juiced
small handful of coriander, roughly chopped
400 g Corn, canned or fresh
400 g Purple cabbage
Directions
1Heat the oil in a large saucepan over a medium-low heat and add the onion and fry gently for about 5 minutes or until softened and then add garlic, chilies and cumin and stir for another minute.
2Add the stock, roasted tomato sauce/passata, tomatoes, beans, corn oregano and sugar. Season with salt and pepper bring to the boil and simmer gently for 10 minutes.
3Remove from the heat and add the lime juice and coriander.
4Shred purple cabbage to serve!
GF, DF and LF.
Mexican Tomato and Bean soup
