Spicy Mexican Bean Soup
Cooking time : 30 minutes | 8 portions
Our nutritionist says:
This spicy, filling soup is a quick and healthy dish. It’s low in calories, low in fat and packed with antioxidants. It can be frozen and reheated, so is a great lunchtime or evening meal.
- 1 teaspoon of olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 large clove of garlic, chopped
- 1 teaspoon of mild chilli powder
- 1 teaspoon of ground cumin
- 1 pinch of red chilli flakes
- 750ml of water
- 400g fresh or tinned tomatoes
- 1 vegetable stock cube (reduced salt)
- 1 tin of cooked white beans (400g), rinsed
- 1 tin of kidney beans (400g), rinsed
- 1 dessert spoon of tomato salsa dip
- Fresh coriander (to taste)
- Heat the olive oil in a large saucepan and add the onions, celery and garlic.
- Cook for five minutes until soft.
- Add the spices and stir to coat the vegetables. Next add the water, tomatoes, stock and beans and cook for a further 10 minutes.
- Puree using a blender or food processor and serve with a spoonful of salsa and a sprinkling of coriander.
- Leftover soup makes a great dip for vegetables.
- Calories: 41 per 100g or 105 per serving
- Saturated fat: 0g per 100g or 1g per serving
- Sugar: 1g per 100g or 4g per serving
- Salt: 0.25g per 100g or 0.7g per serving
- Fibre: 2g per 100g or 6g per serving