Mexican bean and coriander soup

Name: Mexican bean and coriander soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbs Olive oil; 1 medium Brown onion finely chopped; 2 medium Carrot(s) finely chopped; 0.5 tsp Reduced-salt taco seasoning mix (mexican); 400 g Canned diced tomatoes; 2 can(s) Canned mixed beans; 2 tbs Fresh coriander plus extra to garnish

Points®

Total Time

25 min

Prep

5 min

Cook

20 min

Serves

Difficulty

Moderate

Rustle up this satisfying soup on a chilly night. The Mexican flavours are sure to keep you extra warm!

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Carrot(s)

2 medium, finely chopped

Reduced-salt taco seasoning mix

½ tsp, (mexican)

Canned diced tomatoes

400 g

Canned mixed beans

2 can(s)

Fresh coriander

2 tbs, plus extra to garnish

Instructions

Heat oil in a saucepan over medium heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Add Mexican spice mix and cook for 1 minute or until fragrant.
Add tomatoes, bean mix and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until liquid has slightly reduced.
Stir through chopped coriander. Sprinkle with extra coriander to serve.

Notes

SERVING SUGGESTION: Corn chips. TIP: Suitable to freeze (without coriander) for up to 2 months.

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Mexican bean and coriander soup

Ingredients

Instructions

Notes

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