Booths Mexican Bean Soup with Shredded Turkey and  Salsa recipe

Mexican Bean Soup with Shredded Turkey & Salsa

Serves: 4

Prep time: 20 minutes l Cook time: 15 minutes

Ingredients

For the soup

25ml vegetable oil

1 red onion, finely diced

1 green pepper, diced

2 garlic cloves, chopped

1 tsp crushed coriander seeds

1 tsp crushed cumin seeds

400g tin chopped tomatoes

400g tin black beans

1 stock cube mixed with 500ml water

1 jalapeño chilli, sliced

For the salsa

1 tomato, diced

Half a red onion, diced

Half a green pepper, diced

1 tbsp pomegranate seeds

1 tsp chopped coriander

1 tbsp olive oil

Juice from half a lime

Salt and pepper

Method

1. Mix all of the salsa ingredients together, season to taste and keep to one side.

2. Gently fry the diced red onion, green pepper and garlic in the oil until it softens and has colour at the edges.

3. Add the coriander and cumin, and continue to fry for a minute.

4. Add the stock, tomatoes and black beans and bring to the boil.

5. Simmer for five minutes and add the sliced chilli, shredded turkey and the chopped coriander.

6. Season to taste with salt and pepper. Serve with a spoonful of the salsa