top of page
Writer's pictureMatt Print

MEXICAN BEAN SOUP

Prep Time: 5 min

Cooking time: 13 min


Serves 3-4


INGREDIENTS

1 tbsp oil

250g frozen vegetable base mix/ soffritto

2 garlic cloves, finely grated

3 1⁄2 tsp mild chilli powder **

400g haricot beans, drained

500ml vegetable stock

400g tinned chopped tomato

1 tbsp tomato purée

1 large pepper, diced

salt+pepper

small handful of chopped fresh coriander, optional


METHOD

  1. In a large saucepan, heat 1 tbsp oil over a medium heat. Fry the frozen vegetable mix and garlic for 2-3 mins until softened.

  2. Add the chilli powder and fry for around 30 secs to allow it to release its flavourful oils.

  3. Add the beans, tomatoes, stock and tomato puree, stir until combined and turn up the

    heat and bring to the boil. Cook for 7 minutes, stirring occasionally to stop it sticking, if it’s

    catching, turn it down to a simmer.

  4. Add the diced pepper and continue to cook for 3 minutes. At this point taste the soup and

    season with salt and pepper as needed. I add about 1⁄4 tsp salt and plenty of black pepper.

  5. Once the remaining time is up, add the coriander, if using. Serve or put into containers to cool and refrigerate for up to 5 days or freeze for 3 months.


*This is a mixture of finely chopped onion, celery and carrot. You can buy it frozen -Waitrose and M&S call the mix ‘Soffritto’, ASDA, Morrisons, Sainsbury’s and Tesco call it ‘Classic Vegetable Base Mix’. If you can’t get it, you can finely dice 1 large red onion, 2 carrots and 1 large celery stick.

** I had no chilli powder so I used 1 1⁄2 tsp paprika, 1 tsp oregano, 1 tsp cumin, 1⁄4 tsp cayenne pepper.


TOP TIPS:

  • If you like it spicy, use a hot chilli powder.

  • You can change what beans you use, chickpeas would be great.


17 views0 comments

Recent Posts

See All

コメント


bottom of page