Mexican Tomato & Black Bean Soup

Today, let's travel somewhere north of the equator, where there's gorgeous blue skies and the sun is shining. Let this Mexican Tomato & Black Bean Soup soothe those Winter blues.  Read More >>> I cannot tell you how much I love this soup.  It will literally warm your insides on a miserably cold and rainy day, and make your taste buds go crazy - in a good way, of course! Like with my original Mexican Tomato Soup recipe post, the original base recipe is from the one and only, Jamie Oliver. Once again I have made some changes, ones which I really think add to the depth of flavour. If you're a fan of Mexican ingredients or all things spicy, then this soup is for you.  Ingredients 600g Diced Tomatoes 1 Can of Black Beans (240g once drained) 180g Diced Red Capsicum 1 Diced Red Onion 1 Finely Diced Jalapeno  1 Bunch of Chopped Coriander 1 1/2 Cups of Water 2 tsp Crushed Garlic 1 tsp Ground Cumin Directions Add the onion, jalapenos, garlic and cumin to a large saucepan Cook until softened and a wonderful aroma begins to fill your kitchen Toss in the capsicum and coriander, cooking for a further 5-10 minutes Now, add in remaining ingredients: tomatoes, black beans and water You want to have the soup simmering on a low-medium heat for the flavours to infuse After 30-40 minutes, remove the soup from the stove Allow the soup to cool before pulsing it in your blender (Trust me, if it's too hot, you'll end up with soup splattered over everything in your kitchen!) Simply warm it on the stove for a couple of minutes when it's time to eat Makes 3 serves Macros per serve 195 calories 12g protein 1g fat 32g carbs 9g sugar 9g fibre Not only is this soup delicious, it's also: Vegan High Protein Low Fat High Fibre Check back tomorrow for another Winter warming soup! via Stacie Michelle http://stacie-michelle.blogspot.com/2013/06/mexican-tomato-black-bean-soup.html

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