Mexican Three-Bean Tortilla Soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• 2 tbsp groundnut oil
• 1 large onion, diced
• 1 red pepper, or 1 small jarred roasted red pepper, diced
• 1 medium carrot, finely diced
• 1 celery stick, finely diced
• 3 cloves garlic, finely chopped or grated
• 1 tbsp tomato paste
• 1.5 tbsp sweet smoked paprika
• 1 dried chipotle chilli
• 2 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp salt
• 1 bay leaf
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin black beans
• 1 x 400g tin cannellini beans or chickpeas
• 1 x 400g tin kidney beans
• 1 x 340g tin sweetcorn, or 2 x 150g tins
• 1 tbsp ketchup
• 750ml veg stock
• 2 tbsp light oil
• 4 soft tortillas, sliced into strips
• 2 avocados, diced or sliced
• Handful fresh coriander, roughly chopped
• 1-2 red or green chillies, sliced
• 2 limes, cut into wedges
• A few radishes, thinly sliced
• Vegan sour cream or crème fraîche (optional)
• Heat the oil in a large casserole pan or saucepan over a medium heat. Add the onion, pepper, carrot and celery, and fry gently, stirring often, until soft.
• Add the garlic, and cook for 2 more mins, then add the tomato paste, paprika, chilli, cumin, and cayenne pepper. Continue to cook for another couple of mins, until fragrant.
• Add the rest of the soup ingredients, and grind in some black pepper. Bring to a boil, then reduce to a low simmer and let it bubble away for 30 mins, until slightly reduced and thickened.