Vegetarian

Mexican tomato and bean soup is for Soup.

Mexican tomato and bean soup takes 30 minutes to prepare.

Mexican tomato and bean soup takes 15 minutes to cook.

Mexican tomato and bean soup makes 4 servings.

The ingredients for Mexican tomato and bean soup are:

l 2 tablespoons olive oil
l 2 red onions, finely chopped
l 3 garlic cloves, finely chopped
l 1?2 medium-hot green chillies, such as jalape?o, deseeded and finely chopped
l ? teaspoon ground cumin
l 600ml vegetable stock
l 200ml roasted tomato sauce or passata
l 400g ripe tomatoes, cored, deseeded and finely chopped
l 150g dried black beans or black eyed beans,cooked, drained and rinsed
l A handful of oregano, chopped
l A pinch of sugar
l Juice of 1 lime
l A small handful of coriander, roughly chopped
l Sea salt and freshly ground black pepper
l TO FINISH

l A small handful of coriander, roughly choppe

Here is how you make Mexican tomato and bean soup:

Heat the olive oil in a saucepan over a medium-low heat, add mostof the onions (reserving a little to finish the soup) and saut? for about5 minutes, or until softened. Add the garlic, chillies and cumin and stirfor a minute.Page 2 of 2Add the stock, roasted tomato sauce or passata, tomatoes, beans,oregano and sugar. Season with salt and pepper, bring to the boil andsimmer gently for 10 minutes. Remove from the heat and add thelime juice and coriander. Taste and adjust the seasoning if necessary.Serve the soup topped the reserved red onion, chopped coriander and freshlyground pepper.Serving Size: 1 bowlNumber of Servings: 4Recipe submitted by SparkPeople user CHARLOTTEBURT.

The nutritional information for Mexican tomato and bean soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 200.4

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 269.5 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 7.8 g
• Protein: 11.0 g