Mexican Bean Soup
Hearty low fat, low salt soup that will transport you to Mexico
- 45 Minutes
- Easy
- 3
Ingredients
Tinned tomatoes 400 g
Mixed beans 400 g
Water 300 ml
Yellow pepper 160 g
Red onion 150 g
Tomato puree 100 g
Greek yogurt 45 g
Rapeseed oil 13 g
Garlic cloves 6 g
Ground cumin 3 g
Ground chilli pepper 2 g
Black pepper to taste 1 g
Salt to taste 1 g
Instructions
1. Add oil to pot and place over a medium heat.
2. Add the onion and garlic and cook gently for three minutes, stirring regularly.
3. Add the pepper and cook for two minutes.
4. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato puree and mixed beans.
5. Pour over cold water, bring to boil and then reduce to a gentle simmer.
6. Season with a little salt and ground black pepper and cook for 30 minutes, stirring occasionally.
7. Serve with the yoghurt and lime wedges.
