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

One-Pot Mexican Black Bean & Veggie Soup

with Cheddar Cheese & Corn Chips

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!

Tags:
Climate Superstar
Veggie
Quick
Easy Prep
Spicy
Allergens:
Soy
Milk

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

Total Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

carrot

1 stalk

celery

1 tin

sweetcorn

1 tin

black beans

(Contains Soy; )

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; )

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Nutrition Values

Energy (kJ)3279 kJ
Fat35.4 g
of which saturates12.1 g
Carbohydrate80.1 g
of which sugars17.1 g
Protein29.2 g
Sodium2075 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.

Utensils

Large Pan

Instructions

1
1

• Finely chop garlic. Thinly slice carrot into half-moons. Thinly slice celery. • Drain sweetcorn and black beans.

2
2

• 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.

3
3

• 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.

4
4

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