Thursday, June 3, 2010

Mexican Soup

I made this soup one night this week which in my head was much better than the outcome.  It was ok & it was a good warming winter meal but not sure if I would make it again although I do like the idea of it.  Maybe if I roasted some tomatoes & blended them up to use as the base it would have been better.

Mexican Soup

  • 1 tin diced tomatoes
  • 1 tin kidney beans
  • 1 tsp olive oil
  • 1 onion diced
  • 800 mls water
  • 3 tsps vegetable stock
  • 1/2 tsp chilli flakes
  • 1 tsp ground cumin

  • Heat olive oil in a big saucepan/stockpot & add onion.  Cook, stirring until cooked translucent & cooked through.
  • Add the chilli flakes & cumin, stirring for about 30 seconds
  • Add the tomatoes,stock powder & kidney beans
  • Simmer for around 30 minutes & allow to reduce 
  • Add salt & pepper to taste
I topped this with a simple salsa of diced avocado,  corn kernels, lime juice & salt & pepper & served with some cheesey quesadillas.


  1. well it look yummy - some days I would love to be able to buy fire roasted toms like I see on US blogs

  2. I would like to try them too, I am sure they would have to have more flavour than the tinned tomatoes we get here.