Friday, 30 March 2012

Mexican Bean Soup

This tangy twist on an Italian classic is an easy introduction into the realms of fusion cuisine. It’s easy to prepare (provided you have a blender) and one that’s quick to impress with dinner guests. Served piping hot with garlic bread and topped with Parmesan cheese, it can also become a hearty meal in itself.

Perfect for the winter months in the Northern Hemisphere or the rainy season in tropical countries – this soup can also be served cold in summer.


Tomatoes are a ‘low calorie’ snack, at just 18 calories for every 100 grams you consume!  In comparison, a Twinkie (42.5 grams) contains 150.


1 medium onion, chopped roughly.
3 plump tomatoes, seeds removed and chopped roughly.
3 garlic cloves, chopped finely.
1 small green capsicum, chopped finely.

500 ml of vegetable stock
1 can Mexican style refried beans
1 can of crushed tomatoes (420 grams)

2 - 3 Tbsp olive oil
1 tsp salt
1 tsp cracked black pepper
2 Tbsp cumin (powder)
1 Tbsp hot pepper flakes (optional)
1 - 2 Tbsp Tabasco (depending on your spice preference)
1 tsp coriander (powder)
1 tsp dried oregano
1 handful of fresh basil leaves, chopped roughly

(Simon and Garfunkel 'Herb' Mix)

1 tsp dried parsley
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme

Step 1 - Heat 2 Tbsp olive oil in a pan on medium. Add onion, chopped garlic and cook for 1 - 2 minutes. The onions should be translucent, but be careful not to let the garlic brown.

Step 2 - Add the can of crushed tomatoes, as well as half of the veggie stock. Once that has begun to boil, add the chopped fresh tomatoes and cook for 5 minutes.

Step 3 - Reduce the heat to a simmer, before adding the herb mix. Stir in the herbs before adding salt, pepper cumin, coriander and dried oregano. You can also add a splash of balsamic vinegar (optional). After adding the rest of the vegetable stock, let it simmer for 30 minutes before switching it off.

Step 4 - Once the soup has cooled off, transfer it to a blender, along with the Mexican refried beans. Depending on the size of your blender, you may have to do this in portions. Once the consistency is smooth, transfer the mixture from blender to serving bowl.

Makes 4 - 6 servings


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