Mexican black bean soup

Mexican black bean soup


Enjoy the earthy flavours of black bean, creamy avocado and crunchy corn chips with a soup served to satisfy - ready in just 30 minutes.

The ingredient of Mexican black bean soup

  1. 1 tablespoon extra virgin olive oil
  2. 1 red capsicum, diced
  3. 1 brown onion, finely chopped
  4. 1 garlic clove, finely chopped
  5. 1 teaspoon ground cumin
  6. Pinch of dried chilli flakes
  7. 1 litre Massel vegetable liquid stock
  8. 400g can diced tomatoes
  9. 1 cup frozen corn kernels
  10. 425g can black beans, drained, rinsed
  11. 1 tablespoon fresh lime juice
  12. 1/2 x 175g packet corn chips
  13. 1/4 cup fresh coriander leaves, chopped
  14. 1/2 avocado, diced
  15. 80g fetta, crumbled (vegetarian fetta, optional)

The instruction how to make Mexican black bean soup

  1. Heat oil in a large saucepan over medium-high heat. Add capsicum and onion. Cook, stirring often, for 5 minutes or until softened. Add garlic, cumin and chilli. Stir to combine.
  2. Add stock, tomatoes, corn and beans. Bring to a simmer. Reduce heat to medium. Simmer for 10 minutes or until liquid has reduced slightly. Stir in lime juice. Season with salt and pepper.
  3. Serve topped with corn chips. Sprinkle with coriander, avocado and fetta.

Nutritions of Mexican black bean soup

calories: 416.338 calories
calories: 21.5 grams fat
calories: 7.4 grams saturated fat
calories: 39.8 grams carbohydrates
calories: 12.7 grams protein
calories: 13 milligrams cholesterol
calories: 1478 milligrams sodium
calories: NutritionInformation

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