Mexican Broth with Spicy Beef and Beans

Nutrition per serving

Calories680 kcal
Protein35.3 g
Carbs65.2 g
Fats26.9 g
Saturated Fat7.6 g
Monounsaturated Fat14.6 g
Polyunsaturated Fat2.1 g
Sugars20.9 g
Fiber23.6 g
Sodium4,564 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
Whole Wheat Tortillas
Fresh Coriander
Sour Cream
Olive Oil
Tomato Passata
Fajita Seasoning
Preparations
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

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. Place the tortilla onto a board and lightly coat both sides with a little olive oil, then slice into 1cm thick strips. Place onto a baking tray and cook in the oven for about 3-4 minutes until golden.

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 and the tortilla strips on the side.