Spicy Mexican Broth with Beans
Nutrition per serving
| Calories | 751 kcal |
| Protein | 36.1 g |
| Carbs | 99.9 g |
| Fats | 18.8 g |
| Saturated Fat | 4.1 g |
| Monounsaturated Fat | 11.2 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 27.7 g |
| Fiber | 31.8 g |
| Sodium | 2,410 mg |
Ingredients
| Garlic | |
| Onion | |
| Green Bell Pepper (capsicum) | |
| Canned Mixed Beans (drained) | |
| Potato, flesh and skin | |
| Soya Mince | |
| Sweet Smoked Paprika | |
| Vegetable stock/broth | |
| Fresh Coriander | |
| Olive Oil | |
| Tomato Passata | |
| Fajita Seasoning | |
| Whole Wheat Tortillas |
Preparations
1. Preheat the oven to 200 C (390F)
1. Preheat the oven to 200 C (390F)
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 and pepper and cook for 2 minutes, 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 and pepper and cook for 2 minutes, 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 spice and smoked paprika, then return the mince, peppers with the mixed beans and passata.
5. Add the vegetable stock and stir everything together. 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.
Serve the soup with the tortilla strips on the side.
Serve the soup with the tortilla strips on the side.