Holidays are over and school has started again! Since last monday I’m working on a full-time basis as a primary school teacher in our hometown. Wow! I must say it’s quite heavy to work for five long days a week. I’m still trying to figure out how to organize the housekeeping, grocery shopping, cooking and let’s not forget about finding some time for my hobbies! But I survived my first week so I have good hopes for the upcoming weeks 😉
This first week I already made myself famous among my colleagues with my homemade lunches! They all peaked into my trays and bowls with a little jealousy. This week I had stuffed paprika, filled with a tuna salad and red pesto, a fennel and apple salad and a lovely Mexican soup! Really yummy and packed with good flavours!
Here’s the recipe so you can try it for youself!
Mexican Black Bean Soup.
- 2 Red Onions
- 3 gloves of Garlic (finely chopped or pressed)
- 1 Red Chili Pepper
- 1/2 tsp Cuminpowder
- 600 ml Vegetable Stock
- 200 ml Passata
- 400 gr ripe Tomatoes (chopped in small pieces)
- 400 gr Black Beans (I used canned ones, drained and washed)
- handful of fresh Oregano (or dried if you don’t have fresh)
- handful of fresh Coriander (I really do recommend the fresh coriander in this case)
- juice of one Lime
- Salt and Pepper to taste
- Optional: sour cream
Heat a little oil in a large pot on medium fire. Add the onion and fry for 5 minutes until soft. Add the garlic, chili pepper and cumin and stir for one minute. Add the vegetable stock, passata, tomatoes, black beans and oregano. Bring to the boil and boil for 10 minutes. Turn down the heat and add the lime juice, coriander and salt & pepper to taste.
You can serve the soup with some sour cream (optional) and sprinkle some finely chopped red onion, coriander and black pepper on top.
Unfortunaly I wasn’t able to capture a nice picture of this wonderfully tasting soup.. But in the picture you can see one of my awesome cans to easily take soup with me to work; this is the Aladdin Bento Box!