Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 11/02/2025. See terms.
Join now
Photo of Mexican bean and coriander soup by WW

Mexican bean and coriander soup

2
Points®
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
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

  1. 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.
  2. 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.
  3. 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.

You might like

You might like