A bowl of hearty vegetable soup featuring chunks of sweetcorn, kidney beans, and diced vegetables, topped with shredded cheese. A spoon rests in the bowl, and a piece of bread is beside it on a textured mat.

Hearty Tex-Mex Soup

Serving Time icon
Portions : 4
Clock icon
Total Time : 30 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 340g can Green Giant sweet corn
  • 1 small onion
  • 2 cloves garlic
  • 1 tsp mild chilli powder
  • 1 medium sweet potato
  • 1 tbsp sunflower oil
  • 900ml/1½ pints vegetable stock
  • 1 tbsp tomato puree
  • 400g can chopped tomatoes
  • 410 g can red kidney beans
  • 50g/2oz cheddar cheese
  • 2 spring onions
Equipment
  • 1 large saucepan

Hearty and filling, you can imagine this superb soup was eaten by mexican bandits on the run!

Preparation

  1. Peel and finely chop the onion, peel and crush the garlic. Peel the sweet potato and chop into small chunks.
  2. Heat the oil in a large saucepan, add the onion and cook for 3 minutes then stir in the garlic and chilli and cook for 1 minute over a medium heat.
  3. Pour in the stock, add tomato puree, canned tomatoes and sweet potato and bring to simmer. Cover the pan and cook for 10 minutes. Drain the sweet corn and red kidney beans and stir in, cover and simmer for 10 minutes.
  4. To prepare the topping, coarsely grate the cheese, trim the spring onions and slice thinly.
  5. Remove the pan from the heat, season if needed then serve the soup topped with the cheese and spring onions.

Tips

  • Freshly chopped coriander can be stirred into the soup at the end if you like the taste.