Mexican Bean Soup

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