Mexican Bean And Tomato Soup

Step 1

Heat the Oil in a large pot – saute the Onion 3 minutes

Step 2

Stir in the Garlic, Ginger, Chili Paste, Cumin, Coriander, Carrots and Celery – stir-fry 3 – 5 minutes

Step 3

Add the Tomatoes, Potatoes and Chicken Stock – reduce heat and simmer, covered, until the vegetables are halfway cooked

Step 4

Once halfway cooked, add the Butter Beans, Kidney Beans and the Salt – continue to cook until all the vegetables are soft and cooked through

Step 5

Stir in the Cilantro