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Mexican Bean And Tomato Soup

Linda Nortje
  • 60 minutes
  • Serves 6

INGREDIENTS

2

TB Olive Oil

1

Red Onion (finely chopped)

1

TB Fresh Garlic (crushed)

1

TB Fresh Ginger (finely grated)

1

TB Chili Paste

1 tsp

Ground Cumin

2 tsp

Ground Coriander

2

Carrots (peeled, grated)

3

Celery Ribs (chopped)

1 can

Mexican-Style Tomatoes

2

Large Potatoes ( peeled, finely diced)

3 cups

Chicken Stock

1 can

Butter Beans (drained and rinsed)

1 can

Red Kidney Beans (drained and rinsed)

1/4 tsp

Salt

2

TB Cilantro (chopped)