Tomato Soup with Mexican Bean

This rich, hearty and loaded with vegetables makes this spicy Tomato Soup with Mexican Beans one of the best comfort foods on a cold day. 

This soup is packed with protein loaded veggies and is not overly spicy. Overall, this is a delicious, heathy soup and you might want to make some extra as seconds are always requested.

Ingredients:

• 3 tbsp cooking oil
• 1 red onion, finely chopped
• 1 tbsp freshly grated ginger
• ½ tbsp chili powder, or according to your spice level
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 carrots, peeled & grated
• 3 celery ribs, chopped
• 1 can of chopped tomato
• 3 large potatoes, peeled & diced
• 3 cups chicken stock
• 1 can butter beans, drained & rinsed
• 1 can red kidney beans, drained & rinsed
• salt to taste
• some chopped coriander

Method:

Heat the oil in a large pot and sauté the onion for about 3 minutes. Stir in the garlic, ginger, chili powder, cumin, coriander and carrots. Stir fry for about 5 minutes.

Add the can tomato, chicken stock and potatoes. Reduce the  heat and simmer, covered for about 10 minutes. Then ass in the celery. Continue simmer until the vegetables are nearly cooked.

Add in the butter beans, kidney beans and salt and continue cooking until all the vegetable are soft and cooked through.

Stir in the chopped coriander and enjoy!!