A delicious hearty bowlful of goodness that comes together in under half an hour. Easy to scale up or down, this recipe also freezes well. Make it tonight and bring to work for lunch tomorrow.
Ingredients
- 2 tsp olive oil
- 1 organic onion, finely chopped
- 1 spray free capsicum, diced
- 2 garlic cloves, finely chopped
- 1 organic corn on the cob (or 1/2 C frozen corn kernels)
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g can chopped organic tomatoes
- 400g can organic black beans, drained
- ½ c vegetable stock
To serve (any or all!) of the items below
- Coriander
- Chilli
- Lime juice
- Sour cream
- Avocado
- Bread, lightly toasted
Method
Heat the oil in a medium pot. Add the onion and capsicum and gently fry, stirring frequently, for about 10 mins.
Add the corn, garlic and spices, and cook for a further 2 minutes.
Stir in the tomatoes, beans and stock adding more stock or water until you have the desired consistency. Simmer, covered, for 15 mins.
To serve, ladle the soup into two bowls and add desired toppings.