1mediumred jalapeño pepperseeds and pith removed and finely chopped
2cloves of garlicminced
½heaped tbspdried oregano
2 x 400gcans of chopped/diced tomatoes (2 x 14.5oz cans)
1small courgette/zucchini (180g)cut in half lengthways then sliced diagonally
1mediumgreen bell pepper (180g)pith and seeds removed and roughly chopped
1mediumorange sweet pepper (romano pepper)pith and seeds removed and roughly chopped
140gsweetcorn kernels (¾ cup)
1 x400gblack beans (1 x 15oz can)drained and rinsed
1small handful offresh coriander/cilantrochopped
½tspground black pepper
2tbspfreshly squeezed lime juice
Heat the oil in a large saucepan. Add the onion and cook over a medium heat for 5 minutes or until the onion is translucent. Then add the carrot and celery and cook for another 2 minutes, stirring occasionally.
Now add the garlic and chilli, cook for one minute then add the spices and the dried herbs. Cook for another minute then add the chopped tomatoes. Fill one of the tins with water give it a little swirl then pour into the pan. Repeat, but fill the can to half and add to the pan. Stir well.
Add the vegetables, beans and sweetcorn. Finally, add the salt and pepper and lime juice. Bring to the boil and simmer for 20 minutes.
Check the seasoning, if you need more salt or pepper, add it now.Stir in the chopped coriander and serve immediately.
Serve with some lime wedges, coriander leaves, and some good crusty bread.
Vegetables - You can adapt the veggies according to your own taste or what you have in your fridge, however, peppers work really well as does thickly cut courgette/zucchini.
Beans - I use black beans for this soup, however, red kidney beans or black-eyed beans work really well too.
Texture - This is quite chunky if you prefer less eating in your soup, chop up the peppers small, but you will need to keep the courgette chunky.
Storing - This can be kept in the fridge for 2 or 3 days, reheat it on the hob or in the microwave.
Freezing - This soup is suitable for freezing, I recommend you slightly undercook the soup if you intend to freeze it, this will help reduce the chances of the vegetables becoming overly soggy.
Nutritional Information - is approximate, it is calculated using an online nutrition tool and is based on one serving.