Mexican Bean Soup

serves.png

Serves: 4

time-prep.png

Prep: 5 mins

time-cook.png

Cook: 20 mins

calories.png

Kcal pp: 405

Ingredients Jump to method

Fruit & Veg

4 garlic cloves

2 red onions

2 red bell peppers


Dairy & Chilled

8 oz fresh guacamole

8 oz fresh tomato salsa


Cans & Jars

2x 15 oz can black beans

2x 14.5 oz can diced tomatoes


Condiments

3 tsp mild chili powder

1 tsp ground coriander

1 tsp ground cumin


Pantry

Salt & pepper

Olive oil

Method

Peel the onions and deseed peppers. Then cut into small chunks. Peel and finely slice the garlic. Heat a drizzle of olive oil in a large deep frying pan. Add the onions, peppers, garlic, 3 tsp of chili powder, 1 tsp ground coriander, 1 tsp of ground cumin, and a pinch of salt and pepper. Mix through, then cook for 5 minutes, stirring occasionally.


Next, drain and rinse the beans under cold water. Add the beans, tomatoes, and half a can of water to the pan. Stir thoroughly and bring to a simmer for 15 minutes.


Serve between four bowls with salsa and guacamole on the side.

 

Nutritional Data Per Portion

Energy

405 kcal

Total Fat

14.48 g

Saturated Fat

2.68 g

Carbohydrates

49.54 g

Sugar

20.92 g

Fibre

17.19 g

Protein

15.65 g

Sodium

73.44 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.