Mexican Bean Soup
Ingredients
- 1 cup of pinto beans @thesourceunitedkingdom
- 1 cup of black beans @thesourceunitedkingdom
- Both soaked for 8-24 hours (this determines the the cooking time; mine were soaked for 24 hours)
- 1 red onion @brookgreen_mk
- 2 purple carrots (or regular carrots) @riverford
- 2 cloves of garlic
- 1 Tbs of vegetable salt (or two cubes of soup stock)
- 1 Tbs of olive oil
- 2 Tbs of @sainsburys ancho chillies
- 1 Tbs of @sainsburys chipotle chillies
- 2 tsp of smoked sweet paprika powder
Preparation
Cooked chopped onions and carrots in olive oil for a couple of minutes, add the beans, 2l of water and cook for about 10 minutes. Then add all the other ingredients and cool for 40 minutes or until the beans soften
Blend the soup together with all of the ingredients
Season with salt, pepper and even a tsp of vinegar
Serve just as it is or with a bit of sour cream
This soup can be eaten cold or hot