Ingredients for Mexican Bean Soup:
serves: 6 - 8
- 4 cups (1 l) water
- 2 medium carrots, chopped into ½" - 1 cm chunks
- 1 sweet potato, deseed and sliced into ½" - 1 cm pieces
- 1 can 14oz - 400g red kidney beans
- 1 can 14oz - 400g chopped tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red pepper
- olive oil
- 1 tsp chilli powder
- salt and pepper
How to make Mexican Bean Soup:
In a large sauce pan, heat two tbsp olive oil. Sauté onions, garlic, red pepper, carrots and sweet potatoes.
Add 1l - 4 cups water and bring to a boil.
Add the chilli powder.
Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside.
Stir in kidney beans and chopped tomatoes.
Return to boiling and let simmer for 20 minutes.
Season with salt and pepper.