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.