Try this warming Mexican bean soup to give yourself a midday energy boost.
We love a soup here at DBW HQ, and this Mexican Bean soup is full of energy boosting B vitamins, Immune protecting Vitamin E and gut friendly fibre - oh and did we forget to mention it's also rich in iron and magnesium.
“B Vitamins have many nutritional benefits. As well as being essential for metabolism they are known as stress vitamins, helping to support our nervous system and endocrine system at times of stress.”
If you're short of time, this soup is easy to make in one pot, and packs a punch in the flavour department.
Ingredients - Serves 6
1 tablespoon olive oil
2 onions (optional - tastes just as yummy without)
2 cloves garlic crushed/finely
200g chickpeas (1 can)
200g kidney beans (1 can)
600 ml vegetable stock
2x 200g cans of chopped tomatoes
1 red bell pepper chopped
1 cup frozen sweetcorn
1 tablespoon tomato puree
2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Season with pinch of salt and pepper
Method
Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring for 3 minutes, or until the onions are translucent.
Add the garlic and cook for a further minute.
Stir in the rest of the ingredients and spices.
Bring to the boil then reduce the heat and simmer for 20 - 30 minutes, stirring occasionally. If you're in a hurry this soup will be ready within 10-15 minutes, but the longer you cook it, the more the flavours will develop.
Add salt and pepper to your liking.
Serve in bowls and enjoy!
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