Spicy Mexican Broth with Beans
Nutrition per serving
Calories | 615 kcal |
Protein | 29.1 g |
Carbs | 73.1 g |
Fats | 19 g |
Saturated Fat | 4.4 g |
Monounsaturated Fat | 11.1 g |
Polyunsaturated Fat | 1.8 g |
Sugars | 24.2 g |
Fiber | 26.8 g |
Sodium | 1,815 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)
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 is 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.