Tex Mex pinto bean and sweetcorn soup with lime
A smoky, lightly spiced soup of pinto beans, sweetcorn and peppers, brightened with lime and fresh coriander.
- Time40 min
- LevelEasy
- Costabout £0.90 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the onion and pepper for 7 minutes until soft.
7 min - 2
Stir in the garlic, cumin, paprika and chilli powder and cook for 1 minute until fragrant.
- 3
Add the tomatoes, one tin of beans and the stock. Bring to the boil and simmer for 15 minutes.
15 min - 4
Use a hand blender to blend the soup until mostly smooth.
- 5
Add the other tin of beans and the sweetcorn and simmer for 5 minutes.
5 min - 6
Stir in the lime zest and juice and half the coriander.
- 7
Serve topped with the avocado and the rest of the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.