Vegan Mexican Lunch Soup

Vegan Mexican Lunch Soup

My children call this ‘Mexican Soup’. It’s a simple meal and great when you have little time but want a warming lunch or dinner. Gluten Free, Dairy Free, Vegan it is a favourite in our household and so colourful you can’t help but enjoy it.

Serves 4

Ingredients:

1 tsp. olive oil

1 stalk of celery or 1/2 red onion, chopped 

1 can (415 g) crushed tomatoes 

3/4 cup corn kernels 

1 can (415 g) black beans, rinsed and drained (or mixed beans) 

1/2 cup cooked rice 

1 tsp ground cumin 

Chilli Peppers chopped (colour and amount dependent on how much spice you like!)

Water

To garnish:

Chopped avocado, herbs, gluten free tortilla chips.

Method:

Heat a saucepan or large frying pan over a medium heat. Add the oil, cumin and the celery or onions and stir for 1 minute. Add in the tomatoes, corn and chili peppers and continue to stir.

Bring to a boil and reduce the heat to low.

Add the beans and rice and cook for 5 more minutes.

Add water to the mixture (depending whether you want a thick stew consistency or soup consistency).

Taste and add further seasonings if you require.

Remove from heat, cover, and let stand for 10 minutes before serving.  

(Makes 4 Servings) 

Additional Notes:

I love adding turmeric, paprika and herbs to this soup. I top it with avocado if I have spare in the fridge. Each time you make it you can add something new and see what flavours you prefer.

Freezing Notes:

Keep in a covered container in the refrigerator for up to 5 days.

Store in the freezer in a labelled and dated freezer container or bag for up to 3 months.

Equipment Used:

Saucepan or large frying pan

Spoon

Knife

Chopping board

Peeler.

Recipe courtesy of Gluten-free, Dairy-free Family.