Mexican Tomato & Bean Soup
This fresh, piquant summer soup combines many of the ingredients you might find in a feisty salsa, but in this case they're all 'Souped Up'. This is also a wonderful winter warming soup. Add more Chillies if you like it hot. A scattering if diced Avocado can replace the soured cream if you prefer.
Ingredients (Serves 4)
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½ Tablespoons of Organic Rape Seed Oil
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2 Red Onions, finely chopped.
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3 to 4 Garlic cloves, finely chopped
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1 to 2 medium-hot Green Chillies such as Jalapeno or 3 to 4 small red Chillies de-seeded and finely chopped
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½ Teaspoon Ground Cumin
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600ml Vegetable Stock
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200ml Roasted Tomato Sauce or Italian Passata
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400 grams Ripe Tomatoes, cored, de-seeded and finely chopped
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400 grams of pre-soaked Black Beans, drained and rinsed
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A handful of Oregano
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A pinch of Salt
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The Juice of 1 Lime
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A small handful of Coriander roughly chopped
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Sea Salt and Freshly Ground Black Pepper
To Finish
4 - 6 Tablespoons of Soured Cream (Optional)
A Small Handful of Coriander roughly chopped.
How to Make It
Step 1
Heat the oil in a saucepan over a medium-low heat. add most of the onions (reserving a little to finish the soup) and saute for about 5 minutes, or until softened. Add the Garlic, Chillies and Cumin and stir for about a minute.
Add the Stock, roasted Tomato Sauce or Passata, Tomatoes, Beans, Oregano and a pinch of Sugar. Season with Salt and Pepper, bring to the boil then simmer for roughly 10 minutes. Remove from the heat and add the Lime Juice and Coriander. Taste and adjust the seasoning as necessary.
Serve the soup topped with dollops of soured cream, if you like, and scatter with the reserved red onion, Coriander and freshly Ground Pepper.
Serve with Crusty Bread.