One-Pot Mexican Beef Rump & Black Bean Veggie Soup
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One-Pot Mexican Beef Rump & Black Bean Veggie Soup

One-Pot Mexican Beef Rump & Black Bean Veggie Soup

with Cheddar Cheese & Corn Chips

This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. Let's add another one to the list with a beef rump, black bean and veggie delight in a soup! It won’t disappoint, in fact it may be the new way to eat beef, beans, veggies and cheese.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time15 minutes


Serving amount

2 clove


1 packet

Soffritto Mix

1 tin


1 packet

black beans

(Contains Soy; )

1 sachet

Mexican Fiesta spice blend

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

vegetable stock powder

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

Corn Chips

(May be present Milk, Sesame, Soy. )

1 packet

Beef Rump

Not included in your delivery

olive oil

1.25 cup


2 tsp

brown sugar

20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)3307 kJ
Calories790 kcal
Fat41.7 g
of which saturates15.9 g
Carbohydrate58.8 g
of which sugars22.4 g
Dietary Fibre10.1 g
Protein44.1 g
Sodium2146 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan



• Drain sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn until tender, 6-7 minutes.


• Meanwhile, finely chop garlic. Drain black beans. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • SPICY! The spice blend is hot, use less if you're sensitive to heat. To the pan with the soffritto and sweetcorn, add garlic, Mexican Fiesta spice blend, then cook until fragrant, 1-2 minutes.

TIP: Pounding the beef ensures that it's extra tender once cooked.


• Stir in diced tomatoes, vegetable stock powder, the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then stir in the butter. Season to taste with salt and pepper.


• Slice beef. • Divide Mexican bean and veggie soup between bowls. Top with beef. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!