Mexican black bean and sweetcorn soup
A quick soup I knocked up for lunch inspired by mexican ingredients/flavours.
Mexican black bean and sweetcorn soup
A quick soup I knocked up for lunch inspired by mexican ingredients/flavours.
Cooking Instructions
- 1
Chop your onion and peppers into a small dice.
- 2
Add some oil and the onions to a pan and fry over a medium heat for 3-4 minutes until they start to soften.
- 3
Add the peppers to the pan and continue to cook for another 3-4 minutes.
- 4
Add the herbs, spices, garlic, chili paste and salt to the pan, stir and fry for another minute or two.
- 5
Grab your tinned beans and tomatoes, open the cans and add them to the pot. Fill one of the cans with water and add that too. Give it a good stir and leave to simmer for about 10-15 minutes.
- 6
Once the soup is cooked add a can of sweetcorn, give it a good stir and cook for another two or three minutes.
- 7
Turn the heat off, add the lime juice and fresh coriander and stir.
- 8
I served the soup with another sprinkle of coriander, a wedge of lime and some optional chili for those who like it spicy!
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