MEXICAN MIXED BEAN SLOW-COOKER SOUP

SERVES 4. PREP 10 MINS. COOK 6 HOURS INGREDIENTS

• 1 red capsicum, roughly chopped

• 300g jar chunky chipotle salsa

• 30g sachet salt-reduced taco spice mix

• 400g can diced tomatoes

• 2 corn cobs, husks and silk removed

• 3 tsp vegetable stock powder

• 400g can red kidney beans, drained, rinsed

• 1 tbsp brown sugar

• 400g can black beans, drained, rinsed

• ¼ cup chopped fresh coriander leaves, plus extra sprigs to serve

• ⅓ cup sour cream, to serve

• Sliced green chilli, to serve

• Lime wedges, to serve

• 4 chargrilled tortillas, to serve

METHOD

1 Place the capsicum, salsa, spice mix, tomatoes, corn, stock powder, kidney beans, sugar and 1 litre water in a slow cooker. Cover with lid.

Cook on LOW for 6 hours (or HIGH for 3 hours) or until thickened slightly.

2 Remove corn cobs from soup and place on a chopping board. Stir black beans and coriander into soup. Cook, covered, on HIGH for 5 minutes. Season with salt and pepper.

3 Meanwhile, using a sharp knife, remove kernels from corn, keeping kernels in large chunks. Add to soup.

4 Ladle soup among serving bowls. Top with sour cream, chilli and extra coriander. Serve with lime wedges and tortillas.