Bean soup with tomato salsa and roasted corn recipe
Bean soup with tomato salsa, roasted corn and fried tortilla chips This hearty Mexican vegetable and bean soup is a classic. Plus, it’s vegan if you omit the soured cream. 1 tsp cumin seeds 1 tsp coriander seeds dash oil1 red onion, diced 3 garlic cloves, finely chopped1 red chilli, chopped1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz ripe tomatoes, chopped200g/7oz black beans from a tin, drained200g/7oz kidney beans from a tin, drained200g/7oz pinto beans, from a tin, drained 2 tbsp finely chopped coriander stalks 500ml/18fl oz vegetable stock 1 bunch oregano, leaves picked 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced 3 garlic cloves, finely chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz ripe tomatoes, chopped 200g/7oz black beans from a tin, drained 200g/7oz kidney beans from a tin, drained 200g/7oz pinto beans, from a tin, drained 2 tbsp finely chopped coriander stalks 500ml/18fl oz vegetable stock 1 bunch oregano, leaves picked dash oil4 small soft flour tortillas dash oil 4 small soft flour tortillas 4 tomatoes, chopped 1 bunch coriander, chopped1 garlic clove, finely chopped 4 tomatoes, chopped 1 bunch coriander, chopped 1 garlic clove, finely chopped 1 corn on the cob1 jalapeño pepper, choppedpinch chilli flakes 1 lime, juice only100ml/3½fl oz soured cream, to serve (optional)salt and freshly ground black pepper 1 corn on the cob 1 jalapeño pepper, chopped pinch chilli flakes 1 lime, juice only 100ml/3½fl oz soured cream, to serve (optional) salt and freshly ground black pepper Method To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder.Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside.To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream. To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder. To make the bean soup, ground the cumin and coriander seeds in a pestle and mortar to make a powder. Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. Heat the oil in a saucepan and fry the onion, garlic, chilli and ground spices for 10 minutes. Add the bay leaves, tomatoes, beans and coriander stalks. Simmer for 10 minutes and then add the vegetable stock and cook a little longer. Taste, season and stir in the oregano. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the fried tortilla chips, heat a little oil in a frying pan and fry the tortillas until crisp. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside. To make the tomato salsa, mix the tomato salsa ingredients together in a small bowl. Set aside. To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. To make the roasted corn, preheat the grill to high (Alternatively, preheat a grill pan to high.) Add the corn and cook, turning often, until charred all over – about 10 minutes. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Using a sharp knife, carefully remove the kernels from the corn. You may need to use a clean tea towel to hold it steady if the corn is still hot. Mix with the jalapeño, chilli flakes and lime juice and season with salt and pepper. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream. Serve the bean soup in bowlsand place the whole fried tortillas onto serving plates and top with the salsa, corn and the sour cream.