Mexican-Style Bean Soup

Ingredients

• 200 g dried snake beans
• 1 red bell pepper
• 1 orange bell pepper
• 150 g green beans
• 4 ripe tomatoes
• 200 g kidney beans (canned)
• 200 g corn (canned)
• 3 spring onions
• 1 Carrot
• 2 stalks celery
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 800 ml vegetable broth
• Salt
• black pepper (freshly ground)
• Sweet Paprika Powder
• 4 tbsp Sour cream
• parsley (for garnish)

Instructions

1. 1.

   Soak the beans in cold water overnight. Wash, quarter, seed and dice the bell peppers. Trim, wash and drain the green beans. Rinse the kidney beans and corn separately under a sieve and let them drain well. Wash, trim and slice the spring onions into rings. Peel and cube the carrot. Rinse, trim and cut the celery into thin slices. Peel and finely mince the garlic.

2. 2.

   Heat the oil in a pot and sauté the garlic until translucent. Add the drained beans, stir in the tomato paste and pour in the broth. Simmer over medium heat for 30 minutes. Add the carrot, celery, tomatoes and green beans and simmer for another 20 minutes. Stir in the corn, kidney beans and spring onions, season with salt, pepper and paprika, taste and serve garnished with a dollop of sour cream and parsley.