Mexican Tomato Soup

[Guest guest]

Mexican Tomato Soup

Source: www.edgell.com.au

 

 

2 teaspoons olive oil

1 onion, finely chopped

1 small red chilli, finely chopped

2 cups thick tomato puree

2 cups reduced salt beef stock

420 g can Edgell Red Kidney Beans, undrained

1/4 cup vegan sour cream, optional

8 teaspoons chopped fresh coriander (cilantro)

 

 

1. Heat oil in large saucepan, add onion and chilli; cook for 2 to 3

minutes to soften.

 

2. Stir in tomato puree, stock, reserve a few Edgell Kidney Beans and

add remaining undrained beans to pan. Bring to the boil, reduce heat,

cover and simmer for 10 minutes. Puree soup.

 

3. Reheat soup, garnish with reserved beans, a spoonful of sour cream

and coriander.

 

Serves 4.