Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 chopped fresh red chili pepper
- 2 sliced cloves of garlic
- 1/2 chopped onion
- 1/2 chopped red bell pepper
- 1/2 chopped green bell pepper
- 1 chopped carrot
- 1 handful of fresh cilantro, chopped
- 1 1/2 cups water
- 15 oz canned or cooked kidney beans (400 g)
- 1/2 cup frozen corn kernels (80 g)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp sweet paprika
- 1 tsp ground cumin
Instructions
- Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
- Add the fresh cilantro and cook for one to two minutes more.
- Add the rest of the ingredients and cook for about 10 to 15 minutes.
- Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 401
- Sugar: 10,6 g
- Sodium: 1144,8mg
- Fat: 15,9 g
- Saturated Fat: 2,3 g
- Carbohydrates: 52,2 g
- Fiber: 13,3 g
- Protein: 14,3 g