Mexican Bean Soup
Mexican bean soup is loaded with flavour and is perfect for warming up on a cold day. The beans ensure you’re getting a good dose of protein and fibre, as well as keeping you nice and full!
Servings: 4
Calories: 215kcal
Ingredients
- 1 tbsp olive oil optional – only if you are sauteeing first
- 1 onion chopped
- 2 cloves garlic crushed
- 1 red pepper deseeded and chopped
- 2 tsp chipotle paste
- 1 tbsp tomato puree
- 1 tsp each smoked paprika cumin and oregano
- 1 x 400g can chopped tomatoes
- 1 x 400g can mixed beans
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- 1 pot vegetable stock cube or pot
Instructions
- Optionally saute the onions and peppers in the oil.
- Add all the remaining ingredients to the soup maker and add water up to the MAX line.
- Stir to combine.
- Set the soup maker off on chunky.
- At the end of the soup maker cycle, you can optionally do a quick partial blend to alter the texture.
Notes
Beans
You can use any beans, I used mixed beans but you can use kidney beans, pinto beans or your favourite type.
Nutrition
Serving: 1 | Calories: 215kcal | Carbohydrates: 35g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 468mg | Fiber: 8g | Sugar: 11g
