Mexican bean and coriander soup
2 - 4
PersonalPoints™ per serving
Rustle up this satisfying soup on a chilly night. The Mexican flavours are sure to keep you extra warm!
1 medium, finely chopped
2 medium, finely chopped
Reduced-salt taco seasoning mix
½ tsp, (mexican)
Canned diced tomatoes
Canned mixed beans
2 tbs, plus extra to garnish
- 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.
- 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.
- Stir through chopped coriander. Sprinkle with extra coriander to serve.
SERVING SUGGESTION: Corn chips. TIP: Suitable to freeze (without coriander) for up to 2 months.