Smoky Mexican bean soup

Smoky Mexican bean soup

4.7 255 valutazioni

Prep. 15min

Totale 35min

4 portions

Ingredienti

Almond sour cream

blanched almonds
60 g
raw cashews
60 g
water
200 g
brown onion
60 g
lemon juice
1 tbsp
apple cider vinegar
1 tbsp
salt
1 - 2 pinches

Mexican bean soup

brown onion cut into pieces
180 g
garlic cloves
2
olive oil
1 tsp
ground cumin
1 tsp
ground coriander
½ tsp
chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)
20 - 30 g
canned chopped tomatoes
400 g
tomato paste
70 g
Vegetable stock paste (see Tips)
1 tsp
water
250 g
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
canned mixed beans rinsed and drained (approx. 250 g after draining)
400 g
frozen corn kernels
120 g
dried oregano
½ tbsp
salt
½ tsp
ground black pepper
½ tsp
fresh coriander leaves for garnishing

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1123.5 mg

Proteine 13.4 g

Calorie 1157.8 kJ / 275.5 kcal

Grassi 7.2 g

Fibre 14.2 g

Grassi saturi 1 g

Carboidrati 32.4 g

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Presente anche in

Eat Well 102 ricette
Australia e Nuova Zelanda

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