Fast, delicious, and freakin' healthy

Mexican Soup

This mexican soup takes a little longer to cook, but it is incredibly good, full of beautifully harmonizing tastes, and thanks to the combination of beans and vegetables, it is also extremely healthy.
1 ratings
  • Super easy
  • 20 minutes
  • 60 minutes
  • 4 portions

Ingredients

  • 2 red onions
  • 2 medium sweet potatoes
  • 20g fresh coriander
  • 2 spring onions
  • 2 cloves of garlic
  • 1 can (400g) red beans
  • 1 can (400g) chickpeas
  • 500g tomato puree
  • 200g hard cheese (e.g. Goudy / Edam style)
  • 1-2 tablespoons of ketchup
  • 150g sour cream (optional)
  • spices:
    • ground coriander
    • sweet pepper
    • hot pepper (optional)
    • marjoram
    • oregano
    • roman cumin

Instructions - Mexican Soup

  1. Preheat the oven to 220 ° C
  2. Clean the sweet potatoes (but do not peel) and cut into cubes (approximately 1cm). Put them on a baking paper tray and lightly pour over oil and sprinkle with salt and ground coriander. Bake for approximately 20-30 minutes until they are soft
  3. Clean the red onions and cut into half circles. Put the sunflower oil into the pot, add the onions and roast over medium heat for about 3 minutes
  4. Pour cans of beans and chickpeas into a sieve and rinse them thoroughly with water to wash off the can liquid. Then add the rinsed beans and chickpeas into the pot, add salt, add 2-3 teaspoons of sweet ground paprika, 2 teaspoons of marjoram, 1 teaspoon of oregano, 1 teaspoon of coriander, 1 teaspoon of cumin and if desired, add something spicy like chilli or hot pepper. Roast together for about 5 minutes
  5. Add tomato purée and approximately 800ml of water to the pan. Let cook for about 45 minutes
  6. Then add crushed garlic cloves, add 1-2 tablespoons of ketchup, mix and remove from the stove
  7. When serving add sweet potatoes and top with chopped spring onion, chopped fresh coriander, grated cheese and possibly 1 tablespoon of sour cream per serving

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