This soup is something I could eat every single day and never tire of it. It’s hearty, flavourful and it certainly doesn’t hurt that it’s made from wholesome ingredients! Let me know if you make a batch and don’t be afraid to store some in the freezer for those nights you can’t be bothered cooking
Serves: 8
Ready In: 45 minutes
Ingredients:
1 tbsp extra virgin olive oil
1 cup shallots, sliced
3 cloves garlic, crushed
1 packet Mexican seasoning
2 medium sweet potatoes, peeled & diced into 1cm cubes
1 cup corn, fresh or frozen
2 fresh tomatoes, diced
5 cups vegetable stock
1 x 400g can black beans, rinsed and drained
1 x 400g can crushed tomatoes
Lime & coriander for dressing (optional)
Method:
Step 1. Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and saute until softened, roughly 5 minutes
Step 2. Add the Mexican seasoning, sweet potato, fresh tomatoes, corn and saute for 2-3 minutes
Step 3. Add the vegetable stock, black beans, canned tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat and simmer for 20-30 minutes until the sweet potatoes are soft
Step 4. Remove from heat and garnish with lime juice and coriander if you wish, and adjust seasoning if necessary
Notes: You could serve this soup with warm with tortilla chips or toasted bread
Storage: Store in the fridge for up to a week, or freeze for up to 3 months. You may enjoy this cold or re-heated
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