RECIPE
MEXICAN BEAN SOUP
WITH SHREDDED TURKEY & SALSA
Serves: 4
Prep time: 20 minutes
Chill time: 15 minutes
INGREDIENTS
FOR THE SOUP
- 25ml vegetable oil
- 1 red onion, finely diced
- 1 green pepper, diced
- 2 garlic cloves, chopped
- 1 tsp crushed coriander seeds
- 1 tsp crushed cumin seeds
- 400g tin chopped tomatoes
- 400g tin black beans
- 1 stock cube mixed with 500ml water
- 1 jalapeño chilli, sliced
- 150g cooked turkey, shredded
- 1 handful of chopped coriander
- Juice from ½ a lime
- Salt and pepper to taste
FOR THE SALSA
- 1 tomato, diced
- ½ red onion, diced
- ½ green pepper, diced
- 1 tbsp pomegranate seeds
- 1 tsp chopped coriander
- 1 tbsp olive oil
- Juice from ½ a lime
- Salt and pepper
METHOD
- Mix all of the salsa ingredients together, season to taste and keep to one side.
- Gently fry the diced red onion, green pepper and garlic in the oil until it softens and has colour at the edges.
- Add the coriander and cumin, and continue to fry for a minute.
- Add the stock, tomatoes and black beans and bring to the boil.
- Simmer for 5 minutes and add the sliced chilli, shredded turkey and the chopped coriander.
- Season to taste with salt and pepper. Serve with a spoonful of salsa and a squeeze of lime.