Recipe

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.

  • 40 mins cooking
  • Makes 3 Litre
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Ingredients

Spicy Mexican vegetable and bean soup
  • 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

Spicy Mexican vegetable and bean soup
  • 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.

Notes

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

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