Mexican bean and coriander soup
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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