Mexican bean and tomato soup with tortilla crisps
3
Points®
Total time: 9 hr 30 min • Prep: 15 min • Cook: 3 hr 5 min • Serves: 6 • Difficulty: Easy
Toasting tortilla wraps are such a great little trick for making healthy crisp dipping chips. Use them to scoop up the flavoursome beans from this soup.
Ingredients
Dry red kidney beans
50 g
Dry lentils
100 g
Dry haricot beans
50 g
Dried black beans
⅓ cup(s), (65g)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Ground cumin
2 tsp
Ground coriander
2 tsp
Smoked paprika
1 tsp
Canned diced tomatoes
400 g, (1x400g can)
Vegetable stock
2 cup(s), (500ml)
Tabasco sauce
2 tsp
Corn tortilla
160 g, (4x40g)
Fresh coriander
1 cup(s), leaves
Extra light cheddar cheese
50 g, grated
Jalapenos
2 tbs
Instructions
1
Place four bean mix and black beans in a large bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
2
Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, ground coriander and paprika and cook, stirring, for 1 minute or until fragrant.
3
Add beans, tomatoes, stock, Tabasco and 2 cups (500ml) water and bring to the boil. Transfer mixture to a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
4
Meanwhile, preheat oven to 220°C or 200°C fan-forced. Cut each tortilla into 6 wedges. Arrange wedges on 2 large baking trays. Bake, turning once, for 10 minutes or until golden and crisp.
5
Stir fresh coriander into soup. Sprinkle with cheese and jalapeños and serve with tortilla crisps.
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