Mexican spicy bean soup – gluten free recipe

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A spicy soup perfect for a winter’s day.


Olive oil
1 pcs white onion
1 pcs red chilli pepper
1 tsp cumin
2 pcs glove garlic
2 tsp chilli powder
1 can chopped tomatoe
1 can white beans
1 pcs fresh lime juice
3 cups vegetable stock
Fresh black pepper


Heat the olive oil in deep pan.

Add onion, chopped red chilli pepper. Sauté about 4 minutes.

Add garlic, cumin, chili powder. Sauté.

Add chopped tomatoe and white beans.

Than use fresh lime juice. Mix it together.

Add vegetable stock. Bring the soup to the boil. Cook for 15 minutes.

Remove little bit of beans.

Blend the soup to be creamy.

Put back the beans.

If needed use fresh black pepper.

Finaly add fresh cilantro.
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