Mexe Bean Soup

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Mexe Bean Soup

 

 

4 teaspoons olive oil

1 large brown (yellow) onion, coarsely chopped

2 cloves garlic, crushed

two 400 g (14 oz) cans crushed tomatoes

1 1/2 cups chicken-style stock

2 teaspoons sugar

35 g (11/4 oz) packet taco seasoning mix

two 400 g (14 oz) red kidney beans, rinsed

 

vegan sour cream, to serve

coriander (cilantro) sprigs, to serve

 

 

1. Heat oil in a large saucepan over moderate heat. Cook and stir onion and

garlic for 3 minutes or until onion is soft.

 

2. Stir in tomato, stock, sugar and taco mix. Bring to the boil. Reduce heat;

simmer, covered, for 10 minutes.

 

3. Stir in beans; simmer for 3 minutes more or until hot.

 

4. Ladle soup into serving bowls. Top with sour cream and coriander (cilantro).

Serve at once

 

 

Serves 6.