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Mexican Bean And Tomato Soup
Linda Nortje
Rich, hearty and loaded with veggies makes this spicy Mexican Bean and Tomato Soup one of the best comfort foods on a cold day
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Course
Soup
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Cook Mode
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Servings
6
People
Ingredients
1x
2x
3x
2
TB
Olive Oil
1
Red Onion
finely chopped
1
TB
Fresh Garlic
crushed
1
TB
Fresh Ginger
finely 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 (410g)
Red Kidney Beans
drained and rinsed
¼
t
Salt
2
TB
Cilantro
chopped
Instructions
Heat the Oil in a large pot – saute the Onion 3 minutes
Stir in the Garlic, Ginger, Chili Paste, Cumin, Coriander, Carrots and Celery – stir-fry 3 – 5 minutes
Add the Tomatoes, Potatoes and Chicken Stock – reduce heat and simmer, covered, until the vegetables are halfway cooked
Once halfway cooked, add the Butter Beans, Kidney Beans and the Salt – continue to cook until all the vegetables are soft and cooked through
Stir in the Cilantro
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.