Spicy Mexican Capsicum & Bean Soup with Potatoes
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/08/05/spicy-mexican-capsicum-bean-soup-with-potatoes/