Sunday, June 16, 2013

Mexican Tomato & Black Bean Soup

Today, let's travel somewhere north of the equator, where there's gorgeous blue skies and the sun is shining. Let this Mexican Tomato & Black Bean Soup soothe those Winter blues. 





I cannot tell you how much I love this soup. 

It will literally warm your insides on a miserably cold and rainy day, and make your taste buds go crazy - in a good way, of course!

Like with my original Mexican Tomato Soup recipe post, the original base recipe is from the one and only, Jamie Oliver. Once again I have made some changes, ones which I really think add to the depth of flavour.

If you're a fan of Mexican ingredients or all things spicy, then this soup is for you. 


Ingredients

600g Diced Tomatoes
180g Diced Red Capsicum
1 Diced Red Onion
1 Finely Diced Jalapeno 
1 Bunch of Chopped Coriander
1 1/2 Cups of Water
2 tsp Crushed Garlic
1 tsp Ground Cumin


Directions

Add the onion, jalapenos, garlic and cumin to a large saucepan
Cook until softened and a wonderful aroma begins to fill your kitchen
Toss in the capsicum and coriander, cooking for a further 5-10 minutes
Now, add in remaining ingredients: tomatoes, black beans and water
You want to have the soup simmering on a low-medium heat for the flavours to infuse
After 30-40 minutes, remove the soup from the stove
Allow the soup to cool before pulsing it in your blender
(Trust me, if it's too hot, you'll end up with soup splattered over everything in your kitchen!)
Simply warm it on the stove for a couple of minutes when it's time to eat

Makes 3 serves

Macros
per serve

195 calories
12g protein
1g fat
32g carbs
9g sugar
9g fibre



Not only is this soup delicious, it's also:
Vegan
High Protein
Low Fat
High Fibre

Check back tomorrow for another Winter warming soup!

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