Mexican tomato and bean soup from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • FJT on May 25, 2017

    Quite a nice soup, although my husband added some hot sauce to give it a bit more zing. I substituted passata for the roasted tomato sauce to make this a very quick and healthy weeknight supper.

  • No1Alicat on November 03, 2015

    Although the balance of flavours was good, we weren't especially taken with love for this soup. I did recycle the leftover half of it very successfully though, stirring it into some browned minced steak with a little of my own chilli spice mix, a beef stock cube, a few porridge oats and some mushrooms and it made one of - if not the - best chilli con carne we've ever had!

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