14 August 2009

Recipe: MEXICAN BEAN AND TOMATO SOUP

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Use whichever beans you have on hand; kidney and butterbeans work well.

Serves 4

2 Tbsp (30ml) olive oil
1 onion, finely chopped
1 Tbsp (15ml) PnP crushed ginger, garlic and chilli paste
1 Tbsp (15ml) ground cumin
2 tsp (10ml) ground coriander
2 carrots, peeled and grated
3 celery sticks, chopped
1 can (410g) diced tomatoes
2 large potatoes, peeled and finely diced
3 cups (750ml) chicken stock
2 x 410g canned mixed beans, drained and rinsed
Salt and milled pepper
2 tsp (10ml) chopped parsley

Heat oil in a heavy-based pot.
Sauté onion until tender and slightly charred.
Add paste, spices, carrots and celery and stir for a few more minutes.
Add tomatoes, potatoes and stock and simmer until potatoes are half cooked.
Add beans. Simmer for another 10-15 minutes until potatoes are cooked.
Season and pour half the soup into a blender, blitz and pour back into pot.
Stir through parsley and serve with tortilla chips.

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