Mexican bean and tomato soup recipe
Raid the store cupboard to make this speedy soup, which is fired up with the flavour of chilli flakes.
Prep: 10 mins
Cook: 25 mins
Serves 4
Ingredients
- 2 teaspoons vegetable oil
- 1 garlic clove, peeled and crushed
- 1 small onion, chopped
- half a teaspoon chilli powder or chilli flakes (optional)
- 1 tin chopped tomatoes
- 850ml reduced-salt vegetable stock
- 1 tablespoon tomato purée
- 1 tin mixed beans
- 1 tin or 1 medium-sized cob of sweetcorn
- 1 tablespoon parsley or fresh coriander, chopped (optional)
- pinch of ground black pepper
Method
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Heat the oil in a large saucepan and gently cook the garlic and onion for about 3 minutes, until softened.
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Add the chilli flakes or powder and the tomatoes, and cook for a couple of minutes.
Information:If you're not too keen on chilli, swap out the spice for 1 teaspoon of mixed dried herbs instead.
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Pour in the stock and add the tomato purée, mixed beans and sweetcorn (drained if tinned, or sliced off the cob if fresh). Stir everything to mix well.
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Bring to the boil then turn the heat down and simmer, uncovered, for 15 to 20 minutes, stirring occasionally.
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Add the coriander or parsley (if using) and season with some pepper. Ladle into warm bowls and serve at once with a wholemeal roll or slice of bread.
Information:When the weather's a bit cooler, this soup makes a perfect warming lunch. Pour into a wide-necked flask to take to school or work!
