MEXICAN BEAN SOUP
MEXICAN BEAN SOUP
Serves 2
Prep time: 10 mins
Cooking time: 15 min
INGREDIENTS
1 tub Yumi’s Mexican Bean Dip or Create
1 can / cup of cooked red kidney beans
1 can tomato puree
1 clove garlic, crushed
1 tsp olive oil
1/2 cob of corn, oiled
1/4 stem of spring onion, sliced
Chilli slices to taste
1 sprig of coriander
1 wedge of lime
1 handfull of cornchips for dipping
METHOD
Bake corn at 180˚ for 15 minutes or until lightly charred
Warm up olive oil and crushed garlic in soup pot over medium heat - be careful not to burn
Add tomato puree, cooked kidney beans & Yumi’s Mexican Bean Dip or Create & stir through for 10 mins
Remove corn from oven and slice off kernels
Ladle your soup into a bowl, sprinkle remaining ingredients on top and serve
