Mexican Bean Soup (v)

Mexican Bean Soup

Cost approx 57p per person, Served 2 (but we both had 2 bowls! – because we are greedy piggies)

This was one of those last minute, let’s knock something together before it gets too late to even eat meals.

The ingredients it contains I pretty much have in my house all the time anyway so this soup can be a real life saver when it gets to the end of the week and the cupboards are looking sparse!

The original ‘meal-plan’ was to have a mozzarella and kidney bean pasta bake. But when the time arose we just weren’t up for a carb overload. We wanted something quick, simple, healthy and we could only use the ingredients we had in house.

Despite this being just a soup it filled our bellies and the kidney beans meant we needed no late night snacking.

Voila!


 

Mexican Bean Soup (v)

Ingredients

1 onion, finely chopped (9p, Aldi)

2 cloves garlic, minced (6p)

2 carrots, diced (8p, Aldi)

1 pepper (29p, Aldi)

1 veg stock cube mixed with 300ml of hot water (3p, Aldi)

1 tin of kidney beans, drained (23p, Aldi)

1 tsp chilli powder (1p)

1 tsp ground cumin (1p)

1 tsp dried oregano (1p)

1 tin chopped tomatoes (31p, Aldi)

Oil for frying and black pepper (1p)

Method

Heat the oil in a large pan and add the onion. Fry for a couple of minutes. Add the garlic and carrots. Stir. Chop the pepper up into squares and throw that in. Stir. Add the spices and stir. Add the tin of chopped tomatoes. Stir.

Add the hot vegetable stock. Stir and bring to the boil.

Turn the heat down and simmer gently with the lid on for about 10 minutes. Add the kidney beans for the last 5 minutes.

Season to taste and serve. I also added a splash of vinegar at the end to bring the flavours together – this is optional.

 

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