Spicy Mexican red kidney bean soup
| Recipe By: | Hannah Lewery |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 3 cloves garlic, peeled and finely chopped
- 1 tsp dried chilli flakes(optional)
- 1/2 medium onion, finely chopped
- 2 bay leaves
- olive oil, to drizzle
- 1 400g tin chopped, peeled tomatoes
- 3 1/2 cups good quality vegetable stock
- 45 ml tomato paste
- 1 x 400 g tin red kidney beans
- sea salt and freshly ground pepper, to taste
- 1 avocado, sliced, for garnishing
- 1 red chilli, roughly chopped
- 1/2 red onion, finely diced
- 4 lemons, juice and zest
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Cooking Instructions
- Gently fry the garlic, chilli flakes, onion and bay leaves in a saucepan in the olive oil for 5 minutes, or until the onions have softened.
- Add the tomatoes, vegetable stock and tomato paste and simmer for 30 minutes, adding the red kidney beans for the last 10 minutes of cooking.
- Season with sea salt and freshly ground black pepper and remove from the heat.
- Scoop the flesh from the avocado onto the soup and sprinkle over the red chilli and and red onion. Squeeze over the lime juice.
- Check the seasoning before serving with melted cheese-topped tortillas.
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