Mexican black bean soup

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How to make Mexican black bean soup

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 red capsicum, diced
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon ground cumin
  • Pinch of dried chilli flakes
  • 1 litre Massel vegetable liquid stock
  • 400g can diced tomatoes
  • 1 cup frozen corn kernels
  • 425g can black beans, drained, rinsed
  • 1 tablespoon fresh lime juice
  • 1/2 x 175g packet corn chips
  • 1/4 cup fresh coriander leaves, chopped
  • 1/2 avocado, diced
  • 80g fetta, crumbled (vegetarian fetta, optional)

Method

  • Step 1 Heat oil in a large saucepan over medium-high heat. Add capsicum and onion. Cook, stirring often, for 5 minutes or until softened. Add garlic, cumin and chilli. Stir to combine.
  • Step 2 Add stock, tomatoes, corn and beans. Bring to a simmer. Reduce heat to medium. Simmer for 10 minutes or until liquid has reduced slightly. Stir in lime juice. Season with salt and pepper.
  • Step 3 Serve topped with corn chips. Sprinkle with coriander, avocado and fetta.

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