Name: Spicy Mexican vegetable and bean soup
Cook time: 40 min
Total time: 40 min
Ingredients: 1 cup (200g) dried red kidney beans; 1 tablespoon olive oil; 1 red onion (300g), chopped coarsely; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 1 teaspoon each ground cumin and coriander; 410 gram (13 ounces) canned crushed tomatoes; 1.5 litre (6 cups) water; 1 red capsicum (bell pepper) (200g), chopped coarsely; 1 green capsicum (bell pepper) (200g), chopped coarsely; 2 trimmed corn cobs (500g), kernels removed; 1/2 cup loosely packed fresh coriander leaves (cilantro leaves); 1 lime

Spicy Mexican vegetable and bean soup

Get a good portion of your five-a-day along with a healthy dose of protein with this vegetarian Mexican extravaganza. Serve soup with warmed or toasted tortillas and if you like, a dollop of sour cream.

Makes 3 Litre

Cook

40M

Ingredients

1 cup (200g) dried red kidney beans

1 tablespoon olive oil

1 red onion (300g), chopped coarsely

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

1 teaspoon each ground cumin and coriander

410 gram (13 ounces) canned crushed tomatoes

1.5 litre (6 cups) water

1 red capsicum (bell pepper) (200g), chopped coarsely

1 green capsicum (bell pepper) (200g), chopped coarsely

2 trimmed corn cobs (500g), kernels removed

1/2 cup loosely packed fresh coriander leaves (cilantro leaves)

1 lime

Method

1.Place beans in medium bowl, cover with cold water; stand overnight. Rinse beans under cold water; drain.

2.Heat oil in 6-litre (24-cup) pressure cooker; cook onion, garlic and chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add undrained tomatoes, the water and beans; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.

3.Release pressure using the quick release method; remove lid. Add capsicum and corn; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 3 minutes.

4.Release pressure using the quick release method; remove lid. Season to taste; serve soup with coriander and a squeeze of fresh lime juice.

If you don’t have a pressure cooker, you can make this delicious soup in a large pot on the stovetop.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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