Name: Mexican Bean Soup
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 tbsp olive oil; 2 null onions (chopped); 2 cloves garlic (minced); 2 cans mixed beans (400g/15oz cans, rinsed and drained); 600 ml vegetable stock ((2.5 cups)); 400 g chopped tomatoes ((15 oz)); 1 null red bell pepper (chopped); 6 tbsp sweetcorn (canned or frozen); 1 tbsp tomato paste (puree); 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp dried chilli flakes (or to taste); null null salt and pepper; null null coriander (cilantro); null null lime wedges; null null tortillas; null null avocado (sliced); null null dried chilli flakes

Instructions

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1

Heat the olive oil (1 tbsp) in a large pot over medium-high heat. Add the onions (2) and cook, stirring often for 3 minutes, until translucent.
2

Add the garlic (2 cloves) and cook for a further minute.
3

Stir in the mixed beans (2 cans), vegetable stock (600 ml), chopped tomatoes (400 g), bell pepper (1 red), sweetcorn (6 tbsp), tomato paste (1 tbsp), ground cumin (2 tsp), smoked paprika (1 tsp), dried oregano (1 tsp), and dried chilli flakes (0.5 tsp).
4

Bring to a boil, then reduce heat and simmer for 12 minutes, stirring occasionally. Taste and season with [salt and pepper].
5

Serve in bowls, optionally topped with [coriander], [lime wedges], [avocado], and additional [dried chilli flakes].