Speedy Spicy Mexican Soup
This week it's Meat Free Week here in the UK and over on the other side of the world in Australia so what better reason for making something delicious that happens to have no meat in it!
This soup, although it's probably closer to a stew, is made up of store cupboard ingredients making it super easy and cheap - perfect for students! It's healthy, hearty and full of flavour, with a hint of chilli and warming background notes of cumin and oregano which transport you instantly to Mexico! I like to make this for lunch, especially at the minute since the weather's gone a bit rubbish again and it's basically like a hug in a bowl!
Speedy Spicy Mexican Soup
Serves 4
olive or rapseed oil
1 onion, diced
2–3 garlic cloves, diced
2 medium carrots, diced
1 red pepper, deseeded and diced
300ml vegetable (or chicken) stock
1 x 400g can kidney beans, rinsed and drained
1 tsp chilli powder
1 tsp ground cumin
1 tsp dried oregano
1 x 400g can chopped tomatoes
salt and pepper
Pour 1 tbsp of oil into a large saucepan and place over a medium heat. Add the onion, garlic and carrots and fry until softened but not coloured (around 5-10 minutes). Add the red pepper, chilli powder, cumin and oregano. Stir and fry for 2-3 minutes until everything is coated.
Stir in the chopped tomatoes and stock along with a generous amount of salt and pepper and cook over a medium-low heat for 10 minutes. Add the drained beans, stir and cook for a further 10-15 minutes then serve straight away with a chunk of crusty bread.
This soup, although it's probably closer to a stew, is made up of store cupboard ingredients making it super easy and cheap - perfect for students! It's healthy, hearty and full of flavour, with a hint of chilli and warming background notes of cumin and oregano which transport you instantly to Mexico! I like to make this for lunch, especially at the minute since the weather's gone a bit rubbish again and it's basically like a hug in a bowl!
Speedy Spicy Mexican Soup
Serves 4olive or rapseed oil
1 onion, diced
2–3 garlic cloves, diced
2 medium carrots, diced
1 red pepper, deseeded and diced
300ml vegetable (or chicken) stock
1 x 400g can kidney beans, rinsed and drained
1 tsp chilli powder
1 tsp ground cumin
1 tsp dried oregano
1 x 400g can chopped tomatoes
salt and pepper
Pour 1 tbsp of oil into a large saucepan and place over a medium heat. Add the onion, garlic and carrots and fry until softened but not coloured (around 5-10 minutes). Add the red pepper, chilli powder, cumin and oregano. Stir and fry for 2-3 minutes until everything is coated.
Stir in the chopped tomatoes and stock along with a generous amount of salt and pepper and cook over a medium-low heat for 10 minutes. Add the drained beans, stir and cook for a further 10-15 minutes then serve straight away with a chunk of crusty bread.
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