Spicy Mexican Broth with Beans

Nutrition per serving

Calories774 kcal
Protein36.4 g
Carbs100.2 g
Fats21.1 g
Saturated Fat5.4 g
Monounsaturated Fat11.8 g
Polyunsaturated Fat2.1 g
Sugars28.1 g
Fiber31.8 g
Sodium2,415 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
Sour Cream
Olive Oil
Tomato Passata
Fajita Seasoning
Whole Wheat Tortillas
Preparations
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

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.

8. Serve the soup with a dollop of sour cream on top and the tortilla strips on the side.