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Easy Spicy Mexican Bean Soup Recipe

Spicy Mexican bean soup recipe

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Ingredients
  

  • 1 tbsp vegetable or olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves crushed or finely chopped
  • 2 medium carrots peeled and cut into small cubes
  • 1 stick of celery sliced
  • 1 tsp smoked paprika
  • ½ –1 tsp chilli flakes depending on how hot you like it
  • 1 x 400g tin chopped tomatoes
  • 500 ml vegetable stock
  • 1 x 400g tin mixed beans drained and rinsed
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrots, then cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. (I also added some leek as I had some about that needed using)
  • Add the garlic. Cook for another 2 minutes.
  • Stir in the smoked paprika and chilli flakes. Cook for 30 seconds, just until the spices smell fragrant. Take care not to let them burn.
  • Pour in the chopped tomatoes and vegetable stock. Stir well and bring to a gentle boil.
  • Reduce the heat, partially cover the pan and simmer for 12–15 minutes, or until the carrots are tender.
  • Add the drained mixed beans and simmer for a further 5 minutes, until piping hot.
  • For a thicker soup, blend two or three ladlefuls until smooth and stir them back into the pan. Alternatively, briefly use a stick blender while leaving plenty of beans and vegetables whole.
  • Season with salt and black pepper. Ladle into warm bowls and finish with your favourite toppings.
Keyword 30 min meal, easy lunch, quick, soup, vegan