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
well it look yummy - some days I would love to be able to buy fire roasted toms like I see on US blogs
ReplyDeleteI would like to try them too, I am sure they would have to have more flavour than the tinned tomatoes we get here.
ReplyDelete