Bean and Tomato Soup
45 minutes
This mixed bean and tomato soup is like a light chilli. It's loaded with mushrooms, green capsicum, red capsicum and delicious coriander. Serve with sour cream.
Zoë Harpham
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Ingredients
Serves: 4
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 red capsicum, deseeded and diced
- 1 green capsicum, deseeded and diced
- 3/4 cup (130g) sliced button mushrooms
- 1/2 teaspoon chilli powder, or to taste
- 1 teaspoon ground cumin
- 400g tin mixed beans, drained and rinsed
- 400g tin diced tomatoes
- 600ml tomato juice
- 300ml diluted vegetable stock
- 2 tablespoons chopped fresh coriander
- 1/3 cup (90g) light sour cream
- 4 sprigs of fresh coriander
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Heat the oil in a large saucepan. Add the onion, garlic and capsicums then fry them gently, stirring constantly, for 2–3 minutes until softened. Add the mushrooms, chilli powder and ground cumin then cook gently, stirring, for about 30 seconds.
- Tip the mixed beans and tomatoes with their juice into the saucepan. Add the tomato juice, stock and chopped coriander. Stir well, bring to the boil then reduce the heat. Partially cover the pan with a lid and simmer gently for 20 minutes until all the vegetables are tender.
- Ladle the soup into bowls and garnish each portion with a dollop of sour cream and a coriander sprig.
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