Quick Mexican Bean Soup with Chilli and Coriander

Name: Quick Mexican Bean Soup with Chilli and Coriander
Total time: 20 min
Yield: 4
Ingredients: 1 onion; 3 cloves of garlic; olive oil; 1 tin of chopped peeled tomatoes; 400 ml vegetable stock; 1 tin of beans in brine; chilli peppers; 150 ml sour cream; chilli paste; 1 handful of coriander; 1 lime; nachos; salt; ground black pepper

Soups

Quick Mexican Bean Soup with Chilli and Coriander

A thick and hearty soup made from red beans and peeled tomatoes, flavoured with sour cream and chilli. It tastes best with fresh coriander, a squeeze of lime juice and crunchy corn nachos. Ready in 20 minutes and wonderfully warming.

Total: 20 min

Servings: 4

Method

01.

Chop the onion and garlic finely. Heat about 2 tbsp oil in a saucepan, fry the onion, add the garlic and after a moment pour in the chopped tomatoes and stock. Simmer for about 5 minutes, then blend the soup base with a stick blender. Add the beans and simmer for another 5 minutes. Season with salt, pepper and a pinch of dried chilli.

02.

Mix chilli paste into the sour cream to taste. Divide the soup between bowls, add the flavoured sour cream and coriander leaves. Season with lime and serve with nachos.