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Mexican Tomato and Bean soup

Category, , , , , , ,
Yields6 Servings
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
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    1

    Heat 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.

    2

    Add 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.

    3

    Remove from the heat and add the lime juice and coriander.

    4

    Shred purple cabbage to serve!

    5

    Serve. Eat. Enjoy.

    GF, DF and LF.