For a soup with a spicy kick try this Mexican-inspired mixed bean soup with corn salsa!
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1 brown onion, sliced
1 red capsicum, chopped
1 green capsicum, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp Mexican chilli powder
2 tsp ground coriander
2 x 400g cans crushed tomatoes
2 tsp vegetable stock powder
400g can Coles Cannellini Beans, rinsed, drained
400g can Coles Kidney Beans, rinsed, drained
Oregano leaves, to serve
Lime wedges, to serve
Corn salsa
2 corn cobs
1 red onion, finely chopped
2 tomatoes, seeded, finely chopped
1 celery stick, finely chopped
1 tbs lime juice
1 tbs olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large saucepan over medium heat. Add onion and combined capsicums and cook for 5 mins or until onion softens. Add garlic and spices and cook for 30 secs or until fragrant. Add tomato, 1L (4 cups) water and stock powder and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 mins. Add combined beans and cook for 5 mins or until heat through. Season with salt and pepper.
Step 2
Meanwhile, to make the corn salsa, spray corn with olive oil spray. Heat a chargrill pan over high heat and cook corn, turning, for 6 mins, or until charred. Using a sharp knife, cut kernels from corn. Combine corn with remaining salsa ingredients in a bowl. Season with salt and pepper.
Step 3
Top soup with salsa and oregano. Serve with lime wedges.
For a soup with a spicy kick try this Mexican-inspired mixed bean soup with corn salsa!
Method
Step 1
Heat oil in a large saucepan over medium heat. Add onion and combined capsicums and cook for 5 mins or until onion softens. Add garlic and spices and cook for 30 secs or until fragrant. Add tomato, 1L (4 cups) water and stock powder and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 mins. Add combined beans and cook for 5 mins or until heat through. Season with salt and pepper.
Step 2
Meanwhile, to make the corn salsa, spray corn with olive oil spray. Heat a chargrill pan over high heat and cook corn, turning, for 6 mins, or until charred. Using a sharp knife, cut kernels from corn. Combine corn with remaining salsa ingredients in a bowl. Season with salt and pepper.
Step 3
Top soup with salsa and oregano. Serve with lime wedges.
