Chunky Mexican Broth
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 7 h. 50 min.
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 tsp paprika
- ½ tsp Cumin powder
- ½ tsp dried oregano
- cayenne pepper
- 6 cups Sweet potato (peeled and diced)
- 1 cup tomato passata
- 5 cups vegetable stock
- 2 cups canned black beans
- 1 cup canned Sweet corn (drained)
- 1 large, red chili pepper (seeded and sliced)
- 1 Lime (cut into wedge)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the olive oil in a large saucepan set over a medium heat until hot.
2.
Add the onion, garlic, and a pinch of salt, sweating for 5 minutes until softened. Add the ground spices and herbs, stir well, and cook for a further minute.
3.
Add the sweet potato and then and stir in the passata and stock.
4.
Pour everything into a slow cooker. Cover the cooker with a lid and cook on low for 6 - 7 hours until the sweet potato is soft.
5.
Once soft, pulse the soup with an immersion blender, until the soup is smooth with a little texture. Add the beans, sweetcorn, and chilli on top and cover the pot with a lid.
6.
Cook on high for 15 minutes. Adjust the seasoning to taste, ladle into bowls, and serve with lime wedges.
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