Mexican Broth with Spicy Beef and Beans

Nutrition per serving

Calories703 kcal
Protein42.5 g
Carbs56.1 g
Fats28.8 g
Saturated Fat8.2 g
Monounsaturated Fat15.7 g
Polyunsaturated Fat2 g
Sugars18.4 g
Fiber21.6 g
Sodium2,653 mg

Ingredients

Garlic
Onion
Green Bell Pepper (capsicum)
Potato, flesh and skin
Ground Beef (10% fat)
Sweet Smoked Paprika
Fresh Coriander
Olive Oil
Tomato Passata
Vegetable Stock Cube
Fajita Seasoning
Sour Cream
Canned Mixed Beans (drained)
Preparations
1. Peel/very finely dice the onion and garlic.

2. Remove the core/chop the pepper into 1cm chunks.

3. Drain/rinse the beans.

4. Peel and chop the potato into ½ cm cubes.

Cooking Instructions
1. In a non-stick frying pan, heat ½ a tbsp of olive oil over high heat. Add the mince with a pinch of salt (optional) and pepper and break up the mince with a wooden spoon. Cook for a few minutes until browned, then transfer to a bowl and set aside

2. Return the pan to heat, add the chopped pepper and cook for about 3-4 minutes until browned. 

3. Transfer to the bowl with the mince.

4. Lower the heat to medium-low and return the pan to heat with ½ a tbsp of olive oil. Add the onion, garlic and cook for 3 minutes until softened. Add the potatoes and continue to cook for 2 minutes.

5. Stir in the Mexican spice and smoked paprika, then return the beef, peppers with the mixed beans and passata.

6. Add 350ml of water with ½ the stock pot, stir everything together and bring to a gentle bubble. Simmer the soup for 5 minutes.

7. Once the soup if cooked, remove the pan from heat and stir in a tbsp of chopped coriander.

8. Serve the soup with a dollop of sour cream on top.