Spicy Bean & Vegetable Soup

This is a recipe we came across while digging through our old recipe archive. It's the perfect winter warmer!

We originally put it out back in 2010 but it very much holds up today. A great way to use up what you have in the fridge at home - it’s a very forgiving recipe so don’t be afraid to play with it a bit! The inclusion of our amazing Mexican Spice, made using dried Mexican Chillies, spices, herbs and a hint of cocoa gives it incredible depth and flavour, without fussing with a bunch of different spices at home. It has a medium heat level, but you can reduce the heat by using half the spice mix.

Ingredients:

200g Bean Mix by Weigh ‘n Pay

1 Onion

3 Garlic Cloves

1 Leek

3 Tbs Olive Oil or Butter/Ghee

1 Tablespoon Vegetable or Mushroom stock concentrate

~700g Assorted Vegetables (Celery, Carrot, Potatoes, Swedes, Turnip, Green Beans, Capsicum etc).

1 can diced tomatoes

2 tsp Mexican Spice Mix by Weigh ‘n Pay

2 tsp Mixed Herbs

Water - add to achieve desired consistency

Salt & Pepper to taste.

Method:

Place beans into a medium bowl, pick out any debris or bad looking beans. Cover with water (at least double the volume of beans) and allow to soak overnight, or a minimum of 8 hours. Strain & rinse and set aside.

In a large pot, heat the oil/butter over medium/high heat. Sweat the aromatics (onion, garlic, leek) until softened.

Add soaked bean mixture, stock concentrate and stir through.

Add remaining ingredients, except the salt. Bring to a boil and immediately reduce heat to a gentle simmer.

Cook for at least one hour, or until the beans have softened to your liking. Add water as it cooks to maintain your desired consistency.

Season with salt & pepper as desired.

Best served with a fresh loaf of Bread for dipping!