Mex Bean and Tomato Soup

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Ingredients

  • 2 tsp olive oil
  • 1 onion chopped
  • 1 tbsp ginger / garlic / chilli paste
  • 2 tsp ground coriander
  • 1 tbsp ground cumin
  • 2 peeled and grated carrots
  • 3 stalks of celery, chopped
  • 1 tin of tomato
  • 2 potatoes, diced
  • 3 cups home-made salt-free stock
  • 2 cans mixed beans

Method

  1. Heat olive oil in a big pot and sauté onion
  2. Add the paste and spices
  3. Toss in the carrots and celery and cook for about 2 minutes
  4. Add the tomato, potatoes and stock and simmer with the lid on, until the potatoes are soft
  5. Throw in the beans and let simmer for another 10 – 15 minutes
  6. Blitz half the soup to make it nice a thick.
  7. Serve hot with a sprig of fresh coriander and big slice of nutty health or seed loaf.