Family friendly Main Mexican

Spicy Mexican bean soup

Name: Spicy Mexican bean soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: /mexican
Ingredients: 1 red capsicum, chopped; 1 green capsicum, chopped; 2 tablespoons olive oil; 2 garlic cloves, finely chopped; 2 cups (500ml) vegetable stock; 400g can chopped tomatoes; 1/4 cup (35g) semi sun-dried tomatoes in oil, drained, chopped; 2 tablespoons tomato paste; 2 teaspoons ground cumin; 1/2 teaspoon cayenne or chilli powder to taste; 1 teaspoon dried oregano; 400g can red kidney beans, rinsed, drained; Sliced red onion, chopped avocado, coriander leaves, crumbled feta & warmed tortillas, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

This 30-minute wonder is just the ticket when you want to settle in for a cosy dinner. Add creamy texture with chopped avocado and crumbled feta.

1 red capsicum, chopped
1 green capsicum, chopped
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 cups (500ml) vegetable stock
400g can chopped tomatoes
1/4 cup (35g) semi sun-dried tomatoes in oil, drained, chopped
2 tablespoons tomato paste
2 teaspoons ground cumin
1/2 teaspoon cayenne or chilli powder to taste
1 teaspoon dried oregano
400g can red kidney beans, rinsed, drained
Sliced red onion, chopped avocado, coriander leaves, crumbled feta & warmed tortillas, to serve

Method

1.

Reserve 1 tablespoon each red and green capsicum to serve. Heat oil in a saucepan over medium-high heat and cook capsicum and garlic for 4 minutes or until softened. Stir in stock, tomatoes, sun-dried tomato, tomato paste, spices, oregano, 1/2 teaspoon salt and 1/3 cup (80ml) water. Simmer, stirring occasionally, for 20 minutes. Add beans and simmer for a further 5 minutes.
2.

Ladle soup into bowls and serve with reserved capsicum, onion, avocado, coriander, feta and tortillas.