Mexican tomato and bean soup from River Cottage Veg: 200 Inspired Vegetable Recipes (page 138) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Black eyed peas can be used instead of black beans.

  • Zosia on July 07, 2015

    Quick cooking soup that uses richly flavoured tomato sauce to help reduce cooking time without sacrificing flavour. I didn't realize how much jalapeno heat is lost in cooking so added fresh minced just before serving. This was really very good made with the first field tomatoes of the season and will be repeated.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.