Mexican Broth with Spicy Beef and Beans
Nutrition per serving
Calories | 703 kcal |
Protein | 42.5 g |
Carbs | 56.1 g |
Fats | 28.8 g |
Saturated Fat | 8.2 g |
Monounsaturated Fat | 15.7 g |
Polyunsaturated Fat | 2 g |
Sugars | 18.4 g |
Fiber | 21.6 g |
Sodium | 2,653 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.
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
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.