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TEX MEX SOUP

TEX MEX SOUP
TEX MEX SOUP

In the words of Ned Stark; “Winter is coming” 🥶 But never fear! This hearty, warming soup will see you through the coldest of evenings. It’s rich and full of Mexican flavours and a little spice. Plus the protein-packed beans will give you that much needed energy. We include the water from the black beans tin and it gives it a really creamy texture 😋 We topped it with guac to keep with the Mexican theme, and also - guac. Guac is always great. This recipe serves 4 or will keep nicely in a Tupperware to take to work for lunches in the week 🙌 Will you make this for your din dins?

Ingredients
Method

Ingredients

Soup

  • 1 tbsp olive oil
  • 1 large red onion
  • 1 large carrot
  • 1 stick celery
  • 20g coriander
  • 2 cloves garlic
  • 1 small chilli (we used jalapeno)
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 large red pepper
  • 4 tomatoes
  • 1 400g can black beans
  • 1 400g can chopped tomatoes
  • 1 200g can sweet corn
  • 200g vegetable stock
  • 1 lime
  • Salt and pepper to taste

To Serve

  • To Serve
  • Guacamole
  • Sourdough bread

Method

  1. 1.

    Microplane | Large Stockpot


    First, prepare the vegetables | Peel, halve and finely dice the onion | Trim, peel and finely dice the carrots | Trim and finely dice the celery | Pick the coriander leaves and finely dice the stalks | Peel and grate the garlic | Trim, halve, deseed and dice the chilli | Trim, halve, deseed and cut the pepper into 1 cm chunks | Cut the tomatoes into 1 cm chunks | Prepare the stock Time to get cooking! | Warm the olive oil in a saucepan over a medium heat | Add the onions, carrot, celery and a pinch of salt to the pan and stir for 7-8 minutes | Add the coriander stalks, garlic and chilli to the pan and stir for 2-3 minutes | Add the spices and stir for 1 minute | Add the peppers and tomatoes and stir for 4-5 minutes | Add the beans (including the liquid in the can) and the chopped tomatoes to the pan, stir and simmer for 4-5 minutes | Add the stock to the pan, fold it into the soup and leave to simmer and thicken for 10-12 minutes, stirring occasionally | Add the sweetcorn tom the pan and stir into the soup | Squeeze the lime juice into the pan, add ¾’s of the coriander leaves and stir into the soup | Taste the soup and season to perfection with salt and pepper Time to serve! | Spoon the soup into bowls, top with a good dollop of guacamole and serve immediately with fresh sourdough bread