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Mexican tomato soup with black beans

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Ingredients for 4 servings:

  • 400 ml tomato(s), pureed
  • 400 g tomatoes, in pieces
  • 300 ml vegetable stock
  • 2 can beans, black
  • 1 onion(s)
  • Caraway powder
  • 2 cloves garlic
  • 1 chili pepper(s), alternatively chili flakes
  • 2 tsp sugar
  • 2 tbsp oregano
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the onions and sauté. Add the passata and chopped tomatoes, top up with 300 ml vegetable stock, bring to a boil, and season with plenty of garlic, caraway powder, chili, a little oregano, and salt. Add the sugar and beans and simmer for 30 minutes over low heat. Serve with bread or a fried tortilla. Serve with cheese or sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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