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MONIKA MULARCZYK
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Main Course  /  March 18, 2018

Mexican chilli bean soup

 

Serves 6

INGREDIENTS :

✅ 1 onion

✅ 2 garlic cloves

 ✅ 4 tablespoons olive oil

✅ 1 teaspoon ground cumin

✅ 1 teaspoon ground coriander

✅ 1/2 teaspoon ground cinnamon

✅ 300 ml tomato juice

✅ 900 ml vegetable stock

✅ 1 can red kidney beans

✅ 1 can red kidney beans in chilli sauce

✅ salt and pepper

To serve:

✅ avocado

✅tortilla chips

✅ fresh, chopped coriander

 

PREPARATION :

1. Peel and chopped the onion and garlic. Heat the oil in a pan, add onion, garlic and spices and fry gently for about 5 minut.

2. Add the stock, tomato juice and beans with their liquid. Bring to the boil, cover and simmer gently for 20 minutes. Let cool slightly.

3. Puree the soup in a blender until smooth and return to the pan.

4. Season if needed and serve with chopped avocado, tortilla chips and fresh, chopped coriander.

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  • CONSULTATION
  • YOU TUBE
  • RECIPES
    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • ABOUT
  • SHOP

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