This recipe was given to me by a friend after she cooked this dish for us. I’m not really a fan of soup or beans or cumin. But somehow I love this soup! Filled with lots of vegetables with a bit of a spicy kick. And it just happens to be vegetarian.
- Ingredients for about 6 servings:
- 1 large onion
- 1 ts cumin
- 1.5 ts paprika
- 285 gr sweet corn (drained weight)
- 265 gr black beans (drained weight)
- 1 large red pepper
- 1 can of tomatoes (chopped or whole)
- 1 can of water (tomato can)
- 2 vegetable stock cubes
- 400 ml strained tomatoes
- 1 large red chili pepper
- Flavorless oil
- 3 to 4 Tbs thick yogurt (Greeks or Turkish)
- 1 Garlick clove
- Optional Tortilla chips
Take a large pot to make the soup. Finely chop the onion and soften it in a bit of oil on a medium heat. Add the cumin and the paprika and cook this with the onion for a bit. Add the drained beans and corn.
Chop the red pepper and add to the pot and let this pan fry for a couple of minutes. Add the canned tomatoes, can of water, vegetable stock cubes, the strained tomatoes and finely chopped red chili peppers.
Bring to the boil, turn down the heat to the lowest setting and let it simmer for an hour. Stir regularly to prevent it from sticking to the bottom.
In the meantime, chop the garlic and stir it through the yogurt.
Serve the Mexican soup with the yogurt dip and optionally some tortilla chips. They give a nice extra texture.
You could replace the canned tomatoes with fresh ones, but you do need to use the strained tomatoes.
A very nice filling soup as a main or a smaller portion as a starter.
The slightly tangy yogurt goes perfectly with the spicy soup so don’t forget to add that along with the tortilla chips!