• David Hall

Mexican Bean Soup

Updated: Feb 7


Ingredients - Feeds 4

2 tbsp olive oil

4 spring onions, sliced

2 sticks of celery, diced

1 red pepper, chopped

2 cloves of garlic, sliced

2 tsp ground cumin

2 tsp ground coriander

1 tsp cocoa powder

Half tsp ground cinnamon

A pinch of dried chilli flakes

2 tbsp tomato puree

1 tin each of kidney beans and haricot beans

1 tin of chopped tomatoes

400ml vegetable stock

Salt and pepper

To serve

A handful of chopped fresh coriander

3 spring onions, sliced

Lime wedges

Tortilla chips


1 - Heat the oil in a large pan. Add the spring onions and celery and soften without colouring.

2 - Add the garlic, spices, cocoa and tomato puree, stir in and cook for 1 minute.

3 - Tip in the beans, tomatoes and stock, bring to the boil then simmer with the lid slightly off for 20 minutes.

4 - Taste for seasoning then serve with fresh coriander, spring onions, lime wedges and tortilla chips.

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