Mexican Broth with Spicy Beef and Beans
Nutrition per serving
Calories | 605 kcal |
Protein | 33.2 g |
Carbs | 55.6 g |
Fats | 23.7 g |
Saturated Fat | 5.9 g |
Monounsaturated Fat | 13.7 g |
Polyunsaturated Fat | 1.8 g |
Sugars | 20.3 g |
Fiber | 21.6 g |
Sodium | 4,456 mg |
Ingredients
Garlic | |
Onion | |
Green Bell Pepper (capsicum) | |
Canned Mixed Beans (drained) | |
Potato, flesh and skin | |
Ground Beef (10% fat) | |
Sweet Smoked Paprika | |
Beef Stock Cube | |
Fresh Coriander | |
Sour Cream | |
Olive Oil | |
Tomato Passata | |
Fajita Seasoning |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Peel/very finely dice the onion and garlic.
3. Remove the core/chop the pepper into 1cm chunks.
4. Drain/rinse the beans.
5. 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. Transfer to the bowl with the mince.
3. 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.
4. Stir in the fajita seasoning and smoked paprika, then return the beef, peppers with the mixed beans and passata.
5. Add 350ml of water with the stock pot, stir everything together and bring to a gentle bubble. Simmer the soup for 5 minutes.
6. Once the soup if cooked, remove the pan from heat and stir in a tbsp of chopped coriander.
7. Serve the soup with a dollop of sour cream on top.