red pepper black bean orzo soup

If you have a tetra pack of tomato or red pepper soup in the back of your pantry just waiting for some inspired idea other than grilled cheese, then this mexican spin might be just for you. This isn’t my usual approach to soup… that is tossing canned and tetra pack ingredients together and serving after only a quick boil.. but today it was just what was required. I had hungry chicken coop fencers to feed and only a few minutes to put something hearty on the table. While this soup didn’t have the slowly simmered away all day with love taste… it certainly had a great chili kick and enough fuel to keep us all going through the afternoon (and saw the completion of the chickens happy new home in the forest!)

In a large pot boil:

4 cups of water

1 cup of orzo

1 can of black beans

Season with veggie or onion stock cube (organic of course… keep it MSG free)


2 tbsp paprika

1 tbsp chili powder

1 dried chipotle pepper

1 tsp cumin

once the orzo is cooked (about 10 min) add:

1 tetra pack of tomato / red pepper soup stock

1/2 cup of red pepper spread

1 cup of corn kernals (lucky you if you have some frozen from your last harvest still!)

Allow to boil gently for about 10 minutes

Before serving add 1 handful of chopped cilantro and the juice of 1 lime, mind the chipotle pepper!

Garnish with crumbled corn tortilla chips and more cilantro (add cheese if you desire)

Presto.. fast fresh tasting mexican inspired soup… not so much from scratch!

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