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Mexican Bean Soup

June 24, 2020

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This is a lovely soup to warm up a cool day.The cumin, smoked paprika, chipotle and beans give a lovely Mexican vibe to this soup.

As with all soups it can be made ahead. It can be stored in the fridge for a few days or frozen for a quick lunch at a later date.

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Mexican Bean Soup

Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 1 tbsp rapeseed oil
  • 1 medium onion
  • 1 stick celery
  • 2 cloves garlic
  • 1 large carrot
  • ½ butternut squash
  • 1/2 tsp ground cumin
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle paste
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 1 ltr vegetable stock
  • 1 tin black beans
  • 1 tin kidney beans

Instructions

  • Finely chop the onion, celery and garlic. Then dice the carrot and butternut squash into small pieces
  • Heat some rapeseed oil in a large saucepan and saute the onion, garlic and celery for 5-10 minutes until the onion is soft.
  • Add the carrot, butternut squash and spices and saute for 5 minutes
  • Add the remaining ingredients and bring to the boil
  • Turn down and simmer for 20 minutes.
  • Serve with warm bread

 

Filed Under: Soup, Vegetarian

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About Me

Hi! My name is Caitriona and I like to cook, especially for my extended family and friends.

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