Soup with beans and corn Recipe

• 2 tbs olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 carrot, peeled, sliced
• 1 tsp sea salt
• ¼ tsp cumin
• Pinch of chili powder
• 800 ml of water
• 240 g corn kernels from a can (400 ml), washed and drained
• 240 g white beans from a can (400 ml), washed and drained
• 240 g tomatoes, whole, from a can (400 g)

Directions

1.

In a soup pan sauté onion and garlic in hot oil until they wilt. Add the carrots, stir and cook for 2-3 minutes. Season with salt and pepper, add cumin and chili.

2.

Add water, bring to the boil, then reduce heat and cook on low heat for 5 minutes.

3.

Add corn, cook for another 2 minutes.

4.

Meanwhile, puree tomatoes and 140g of beans in a blender until smooth (or to your liking).

5.

Add the puree to the soup, stir and cook for 3 minutes to warm the soup. Before serving add the remaining beans (100g).