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
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