Mexican bean and tomato soup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins

Ingredients

2 cups vegetable stock
400g can Mexican-style tomatoes
390g can kidney beans or four-bean mix, drained
4 tortillas
4 tablespoons grated reduced-fat cheese
2 tablespoons chopped fresh coriandercilantroX

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Instructions

Stay Awake

1 Combine stock, tomatoes, and half the beans in a pot. Bring to the boil, then lower heat and simmer gently for 10-15 minutes.

2 Cool slightly, then purée. Add remaining beans.

3 Sprinkle tortillas with cheese. Grill for 3-5 minutes in oven until cheese is melted and tortillas are crisp. Remove from oven. Cool. Cut in triangles.

4 Add coriander to soup. Place tortilla triangles alongside or in soup dish. Add a dollop of reduced-fat sour cream if you prefer.

Nutrition Info (per serve)

Calories 275 cal

Kilojoules 1150 kJ

Protein 14 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 5 g

Sodium 800 mg

Calcium 170 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.