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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Warm up with our Mexican-inspired soup! This flavourful, high-fibre, and iron-rich vegetarian delight is the perfect comfort food. Pair it with warm tortillas for a satisfying meal that's both wholesome and delicious.
1 Heat a large saucepan over a medium-high heat. Spray onion with cooking oil. Add to pan and cook, stirring, for 1 minute.
2 Stir in the capsicum, celery and garlic. Cook, stirring, for 1 minute or until well combined.
3 Sprinkle over taco seasoning and cook, stirring, for 30 seconds or until fragrant. Stir in the tomatoes and stock. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, until slightly thickened.
4 Add beans and cook, stirring occasionally, for a further 5 minutes or until hot. Stir in half the coriander. Taste and season with freshly ground black pepper.
5 Ladle soup into serving bowls. Top with remaining coriander and serve with warm tortillas.
For an Italian flavour, use cannellini or borlotti beans in place of kidney beans, an Italian herb mix instead of the taco mix, and finish with parsley instead of coriander.
Calories 331 cal
Kilojoules 1385 kJ
Total fat 6.4 g
Saturated fat 0.9 g
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