Bean soup with tomato salsa, roasted corn and fried tortilla chips

Bean soup with tomato salsa, roasted corn and fried tortilla chips

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the bean soup

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • dash oil
  • 1 red onion, diced
  • 3 garlic cloves, finely chopped
  • 1 red chilli, chopped
  • 1 jalapeño chilli, chopped
  • 2 bay leaves
  • 400g tin chopped tomatoes or 400g/14oz ripe tomatoes, chopped
  • 200g/7oz black beans from a tin, drained
  • 200g/7oz kidney beans from a tin, drained
  • 200g/7oz pinto beans, from a tin, drained
  • 2 tbsp finely chopped coriander stalks
  • 500ml/18fl oz vegetable stock
  • 1 bunch oregano, leaves picked

For the tortilla chips

  • dash oil
  • 4 small soft flour tortillas

For the tomato salsa

  • 4 tomatoes, chopped
  • 1 bunch coriander, chopped
  • 1 garlic clove, finely chopped

For the roasted corn

  • 1 corn on the cob
  • 1 jalapeño pepper, chopped
  • pinch chilli flakes
  • 1 lime, juice only
  • 100ml/3½fl oz soured cream, to serve
  • salt and freshly ground black pepper