

Mexican bean and tomato soup
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
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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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