Smoky Mexican Bean & Vegetarian Mince Soup Recipe
This smoky Mexican-inspired soup combines vegetarian mince, kidney beans, tomatoes and peppers to make a filling soup containing approximately 20g of protein per serving.
Servings: 3
Calories: 266kcal
Ingredients
- 200 g vegetarian mince I used Quorn
- 400 g kidney beans tin, drained and rinsed
- 400 g chopped tomatoes tin
- 1 onion chopped
- 1 red pepper deseeded and chopped
- 2 cloves garlic crushed
- 1 tbsp tomato purée
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp mild chilli powder
- 600 ml vegetable stock
- Salt and black pepper to taste
- Chopped coriander to garnish, optional
Instructions
- Add the vegetarian mince, drained kidney beans, chopped tomatoes, onion, red pepper, garlic and tomato purée to the soup maker.
- Sprinkle in the smoked paprika, ground cumin, oregano and chilli powder.
- Pour in the vegetable stock, making sure everything remains below the maximum fill line.
- Put the lid on and select the chunky soup programme.
- When the programme finishes, stir the soup and check the consistency. If it is too thick, stir in a little more hot stock or boiled water.
- Taste and season with salt and black pepper as required.
- Divide between three bowls and garnish with chopped coriander, if liked.
Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 22g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 992mg | Potassium: 462mg | Fiber: 16g | Sugar: 9g | Vitamin A: 2514IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 2mg
