There is nothing much better on a cold evening than a rich, hearty pot of soup on the stove. Mexican Bean and Tomato Soup is one of our favorites as it combines all the best, and our preferred, flavors in one soup.
The soup is packed with protein loaded veggies and is not overly spicy, just the way we like it. A crusty bread roll, a mug of soup and a good book is really all I need on a chilly day.
I know some people do not like Cilantro, which of course I absolutely love, anytime of the year. My husband and son are not so much into Cilantro though, they will eat it, and usually not even realize it, but as the Cilantro gets added right before serving, I always serve the chopped Cilantro on the side in a smaller bowl, and whomever wants to add can easily do so.
Overall this is a delicious, hearty soup and you might want to make some extra as seconds are always requested and my son also likes to take a small jug filled with the Mexican Bean and Tomato Soup to work to enjoy at lunch time, although he almost always admits the soup does not last through the morning and is finished by lunch time.
The smell of the soup is heavenly and if your family is anything like mine, they will visit the kitchen a lot, checking up on when exactly the soup will be ready and they can start to dig away.
Mexican Bean and Tomato Soup
2 TB Olive Oil
1 Red Onion, finely chopped
1 TB Fresh Garlic, crushed
1 TB Ginger, freshly grated
1 TB Chili Paste
1 t Ground Cumin
2 t Ground Coriander
2 Carrots, peeled, grated
3 Celery Ribs, chopped
1 can (410g) Mexican-Style Tomatoes
2 Large Potatoes, peeled, finely diced
3 cups Chicken Stock
1 can (410g) Butter Beans, drained and rinsed
1 can Red Kidney Beans, drained and rinsed
1/4 t Salt
2 TB Cilantro, chopped
1.) Heat the Oil in a large pot - saute the Onion 3 minutes.
2.) Add the Garlic, Ginger, Chili Paste, Cumin, Coriander, Carrots and Celery - stir-fry 3 - 5 minutes.
3.) Add the Tomatoes, Potatoes and Chicken Stock - reduce heat and simmer, covered, until the vegetables are halfway cooked.
4.) Add the Butter Beans, Kidney Beans and the Salt - continue to cook until all the vegetables are soft and cooked through.
5.) Stir in the Cilantro.
Serve with crusty dinner rolls.