Mexican beef and bean soup Recipe

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serves:

4 - 6

Skill:

easy

Cost:

cheap

Cooking:

15 min

Nutrition per portion

RDA
Calories 444 kCal 22%
Fat 12g 17%
  -  Saturates 8g 40%

A hearty soup can make a really comforting meal, whether you’re looking for something to fill you up in the evening or a really special lunch option you can make ahead that you know is full of tasty flavours. And this soup recipe is a great option to try this spring. With orange and red pepper combined with Mexican seasoning, it’s got a great kick and is full of lovely Mexican flavours. Mixed beans are a great source of vitamins and fibre and will help keep you feeling full for longer. What’s more, it couldn’t be easier to whip up this tasty soup. Make a batch to serve up with crumbled Lancashire cheese and you’ll have a really tasty dinner you’ll go back to time and time again.

Ingredients

  • 1tsp sunflower oil
  • 1 red onion, peeled and halved
  • 2tbsp Mexican seasoning
  • 400g  minced beef
  • 1 yellow pepper, deseeded and chopped
  • 1 orange pepper, deseeded and chopped
  • 1 Knorr Beef Stock Pot
  • 2 x 400g cans chopped tomatoes
  • 400g can mixed beans, drained
  • 2 limes
  • 100g Lancashire cheese, crumbled
  • Handful of coriander leaves

Method

  • To make this soup recipe, heat the oil in a heavy-based pan and carefully grate the onion into the pan. Cook for 2 mins before adding the seasoning and minced beef.

  • Stir well, until browned, and break up the beef to prevent lumps.

  • Stir through the yellow and orange peppers and the Stock Pot. Pour over the canned tomatoes and beans. Bring to the boil, then turn down to a simmer and cover with a lid for 10-12 mins.

  • Squeeze over the juice of 1 lime and season.

  • Serve sprinkled with cheese and coriander leaves, and lime wedges on the side.

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