Cooking with Sarah: Mexican-style soup

This soup is really easy to make and is great as a light lunch, starter or even a main meal if served with bread and salad. It’s got a kick to it, so make sure to have a glass of milk nearby if you’re not so good with hot dishes. This recipe makes enough for four people and should only take around 35 minutes.

1. Heat 2tbsp of olive oil in a large saucepan, then add one finely chopped red onion.
2. When the onion is starting to go soft, add 1-2 finely chopped fresh green chillies (deseeded), two finely chopped garlic cloves, half a tsp of dried oregano, 1tsp of ground cumin and a pinch of cayenne pepper or red chilli powder. If you don’t want it too hot, stick with one fresh green chilli, and don’t use the cayenne/red chilli powder.

3. Stir in a 400g tin of chopped tomatoes and 650ml of hot vegetable stock. Bring gently to the boil, then lower the heat and let it simmer gently for 15 minutes.
4. Add in a 400g tin of black eyed beans (drained and rinsed) and 5tbsp of tinned or frozen sweetcorn. Simmer for five minutes.
5. Add in a splash of lemon or lime juice, and some coriander. Season with salt, black pepper and a pinch of sugar to taste.
6. Serve with a dollop of Greek yoghurt or soured cream on top, with toasted pitta bread or any other bread of your choice.

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