One-Pot Mexican Black Bean & Veggie Soup
with Cheddar Cheese & Corn Chips- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. In the colder weather though, why not try this tomato black bean and veggie delight in a soup? It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese. *Unfortunately, this week's kidney beans were in short supply, so we've replaced them with black beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
2 clove
garlic
1
carrot
1 stalk
celery
1 tin
sweetcorn
1 tin
black beans
1 sachet
vegetable stock powder
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 sachet
Mexican Fiesta spice blend
1 tin
Crushed & Sieved Tomatoes
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1.25 cup
water
2 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice carrot into half-moons. Thinly slice celery. • Drain sweetcorn and black beans.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery and corn, until tender, 6-7 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and black beans and cook until fragrant, 1-2 minutes.
• Stir in crushed & sieved 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. Stir in the butter and season to taste.
• Divide Mexican black bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!
