MEXICAN TOMATO AND BEAN SOUP
Preparation 20 minutes Cooking about 15 minutes Serves 4-6 This fresh, piquant soup combines many of the ingredients you might find in a feisty salsa, but here they’re ‘souped up’. Add more chillies if you like it hot – a handful of fresh sweetcorn kernels, sliced straight from the cob, is a good extra.
2 tbsp olive oil 2 red onions, finely chopped 3 garlic cloves, finely chopped 1-2 medium-hot green chillies, such as jalapeño, deseeded and finely chopped ½ tsp ground cumin 600ml vegetable stock 200ml roasted tomato sauce
(see opposite) or passata 400g ripe tomatoes, cored, deseeded and finely chopped 400g tin black beans or black-eyed beans, drained and rinsed a handful of oregano, chopped a pinch of sugar juice of 1 lime small handful of coriander, roughly chopped
4-6 tbsp soured cream (optional) small handful of coriander, roughly chopped
1 Heat the oil in a saucepan over a medium-low heat. Add most of the onion (reserving a little to finish the soup) and sauté for about 5 minutes or until softened. Add the garlic, chillies and cumin and stir for 1 minute. 2 Add the stock, roasted tomato sauce or passata, tomatoes, beans, oregano and sugar. Season with sea salt and freshly ground black pepper, bring to the boil and simmer gently for 10 minutes. Remove from the heat and add the lime juice and coriander. Taste and adjust the seasoning if necessary.
3 Serve the soup topped with dollops of soured cream, if you like, and scattered with the reserved red onion, chopped coriander and more black pepper.