Add the chipotle pepper to taste in this hearty winter soup – for those who love a fiery flavour add 2–3 peppers.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 carrot, grated
200 grams button mushrooms, thinly sliced
2 cloves garlic, crushed
2 teaspoons dried oregano
1 teaspoon each ground cumin and smoked paprika
1 chipotle pepper in adobo sauce, chopped
400-gram tin crushed Italian tomatoes
3 cups vegetable or chicken stock
2 x 400-gram tins red kidney beans, drained and rinsed
sea salt and ground pepper
To serve
sour cream, corn chips, sliced spring onions and lime wedges
METHOD
Heat the oil in a large saucepan and add the onion, carrot and mushrooms and season generously with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until soft.
Add the garlic, oregano, spices and chipotle and cook for 1 minute. Add the tomatoes, stock and the beans and bring to the boil. Reduce the heat and simmer for 20 minutes.
To serve: Ladle into bowls and serve with dollops of sour cream, corn chips, spring onions and lime wedges. Serves 4–6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!