Spicy Mexican Soup

Serves: 4

Cooking time: 30 minutes

Ingredients

• 1 red capsicum
• 1 green capsicum
• 2 tablespoon olive oil
• ¼ teaspoon of garlic powder, BUY HERE
• 2 cups of vegetable stock
• 400g can of chopped tomatoes
• ¼  cup of semi sun-dried tomatoes in oil, drained
• 2 tablespoon tomato paste
• 2 teaspoon ground cumin
• ½ teaspoon cayenne powder to taste, BUY HERE
• 1 teaspoon oregano leaf, BUY HERE
• 400g can red kidney beans, rinsed, drained 
• ½ teaspoon of salt
• 1/3 cup of water
• 1 red onion
• Avocado
• Coriander leaf, BUY HERE
• Feta
• Warm tortillas 

Method

1. Chopped both red and green capsicum. Put aside 1 tablespoon of each.
2. Heat a saucepan on medium-high heat and add oil olive, capsicum and garlic powder. Cook for 4 minutes or until softened.
3. Add stock, canned tomato, sun-dried tomatoes, tomato paste, oregano, salt and water. Simmer and occasionally stir for 20 minutes. 
4. Place the can of kidney beans and simmer for a further 5 minutes.
5. Scoop out the soup with a ladle and place it into 4 bowls.
6. Chop the red onion, avocado and feta. Place on top with the remaining capsicum. 
7. Serve with warm tortillas. 

Posted By Herb Wholesalers

Updated : 12th July 2023 | Words : 184 | Views : 898