Mexican Bean Soup

Ingredients

• 4 tomatoes
• 150 g green beans
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 1 tsp paprika (sweet)
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• 1 l vegetable broth
• 240 g Kidney Beans (canned; drained weight)
• 240 g white beans (canned; drained weight)
• Salt
• Pepper
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Heat the tomatoes briefly, cool, peel, remove stems and chop roughly. Wash, trim and cut green beans into small pieces. Peel and finely chop onion and garlic. Wash, trim, deseed if desired and finely chop chili.

2. 2.

   Heat oil in a pot and sauté onion, garlic and chili. Add tomato paste and stir in paprika, cumin and coriander. Pour in broth and bring to a boil. Add green beans and tomatoes and simmer gently for about 10 minutes. Drain and rinse kidney and white beans and add them. Simmer another 5 minutes. Season with salt and pepper and serve in bowls garnished with fresh coriander.