Mexican Bean Soup

Name: Mexican Bean Soup
Cuisine: South African
Ingredients: 15 ml Olive Oil; 2 Onions, chopped; 2 Garlic Cloves, minced; 1 can Black Beans, drained and rinsed; 1 can Red Kidney Beans, drained and rinsed; 600 ml Vegetable Stock; 1 can Chopped Tomatoes; 1 Bell Pepper, chopped; 125 ml Frozen Sweetcorn; 15 ml Tomato Paste; 10 ml Ground Cumin; 5 ml Smoked Paprika; 5 ml Dried Oregano; 2.5 ml Dried Chilli Flakes; Salt and Pepper

Caitlin Strydom @caities

Mexican Bean Soup

Caitlin Strydom @caities

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Ingredients

15 mlOlive Oil
2Onions, chopped
How to dice an onion with no tears
2Garlic Cloves, minced
1 canBlack Beans, drained and rinsed
1 canRed Kidney Beans, drained and rinsed
600 mlVegetable Stock
1 canChopped Tomatoes
1Bell Pepper, chopped
125 mlFrozen Sweetcorn
15 mlTomato Paste
10 mlGround Cumin
5 mlSmoked Paprika
5 mlDried Oregano
2.5 mlDried Chilli Flakes
Salt and Pepper

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Steps

1

Heat the Olive Oil over medium-high heat in a soup pot. Add the Onion and cook until translucent.
2

Add in the Garlic and cook for a another minute.
3

Stir in the Black Beans, Red Kidney Beans, Vegetable Stock, Chopped Tomatoes, Bell Pepper, Frozen Sweetcorn, Tomato Paste, Ground Cumin, Smoked Paprika, Dried Oregano and Dried Chilli Flakes. Simmer for 12 minutes
4

Season with Salt and Pepper.
5

Serve in bowls, topped with fresh coriander, guacamole, and doritos.