MEX­I­CAN TOMATO AND BEAN SOUP

Country Living (UK) - - Food & Drink -

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

TO FIN­ISH

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.

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