Here’s real winter warmer! Perfect for a weeknight dinner with some crusty bread. This is kid friendly with only a teaspoon of chillies, but you can ramp that up for more adult palates.
Spicy Mexican Capsicum & Bean Soup with Potatoes
Prep time
Cook time
Total time
Author: Deb
Recipe type: Soup
Cuisine: Mexican
Serves: 6
Ingredients
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- 1 yellow capsicum, chopped
- 2 garlic cloves, finely chopped
- 3 cups (750ml) good-quality vegetable stock
- 400g can chopped tomatoes
- ¼ cup (35g) semi sun-dried tomatoes in oil, drained, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chopped chillies in oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 x 400g can red kidney beans, rinsed, drained
- 4 medium potatoes, diced
- Frozen corn, 1 cup
Instructions
- Sauté the capsicum in a large casserole dish with the garlic and a splash of the stock until softening, then add the tomatoes, sun-dried tomatoes, all the spices, herbs, chillies etc, tomato paste and cook on medium whilst stirring for a minute or so. Add beans, potatoes and corn and the rest of the stock, bring to the boil and simmer for 20 minutes or until the potatoes are cooked.