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Mexican Bean Soup

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Serves 4

Big Tex Mex flavours in this hearty vegetarian soup. So perfect for lunch or dinner any night of the week.

Per serve: 1306kj (311cals); 6.4g total fat (1.7g saturated fat)


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You’ll need

2 tsp oil
170g (1 large) onion, finely diced
100g (1 large) carrot, finely diced
140g (2 stalks) celery, finely diced
100g (1 small) red capsicum, finely diced
100g (1 small) green capsicum, finely diced
2 garlic cloves, crushed
400g can 5 bean mix, drained and rinsed
½ cup red lentils
2 cans diced tomatoes
1 cup stock
3 cups water
Sachet Taco Seasoning
1 tsp chilli powder (or more if you like) – optional
1 tsp sugar
Coriander
1 lime
8 tsp little sour cream

Let’s go

Heat oil in a large saucepan and add onion, carrot, celery, capsicum and garlic with a pinch of salt. Cook on med-low for 6-8 minutes until vegetables are softened. Add beans, lentils, tomatoes, stock, water, taco seasoning, chill (if using) and sugar. Bring to the boil, reduce heat, cover and simmer gently for 45-55 minutes until thick (making sure you stir every now and then to stop anything catching on the bottom of the saucepan). Serve with a sprinkling of coriander, a spritz of lime and a little sour cream (if using.

Cook’s Notes

  • Rather than spend a lot of time chopping vegetables I chop them roughly and then pulse in a food processor – anything to keep it easy.
  • If you want a meat version, brown off about 200g of extra lean beef mince for 5 minutes before adding the vegetables.

Why it’s good for you
This soup is packed with vitamins and minerals, along with lentilly beany protein, carbs and fibre to fill you up. I make it without meat because I don’t think you need it, but if you like a little meat, feel free to add some lean mince. Ariba!
Per serve: 1306kj (311cals); 6.4g total fat (1.7g saturated fat); 10.2g fibre

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