Appareils et accessoires
Smoky Mexican bean soup
Préparation 15min
Total 35min
4 portions
Ingrédients
Almond sour cream
-
blanched almonds60 g
-
raw cashews60 g
-
water200 g
-
brown onion60 g
-
lemon juice1 tbsp
-
apple cider vinegar1 tbsp
-
salt1 - 2 pinches
Mexican bean soup
-
brown onion cut into pieces180 g
-
garlic cloves2
-
olive oil1 tsp
-
ground cumin1 tsp
-
ground coriander½ tsp
-
chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)20 - 30 g
-
canned chopped tomatoes400 g
-
tomato paste70 g
-
Vegetable stock paste (see Tips)1 tsp
-
water250 g
-
canned kidney beans rinsed and drained (approx. 250 g after draining)400 g
-
canned mixed beans rinsed and drained (approx. 250 g after draining)400 g
-
frozen corn kernels120 g
-
dried oregano½ tbsp
-
salt½ tsp
-
ground black pepper½ tsp
-
fresh coriander leaves for garnishing
Niveau
facile
Infos nut. par 1 portion
Sodium
1123.5 mg
Protides
13.4 g
Calories
1157.8 kJ /
275.5 kcal
Lipides
7.2 g
Fibre
14.2 g
Graisses saturées
1 g
Glucides
32.4 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Eat Well
102 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
Vous pourriez aussi aimer...
Pea and ham soup
2h 20min
Steamed coconut and prawn soup
30min
Creamy scallop soup with chorizo
30min
Sourdough soup (White borscht)
96h 30min
Sauerkraut soup
50min
Versatile smooth soup
45min
White Bean, Tasmanian truffle and chive soup (Paul Foreman)
15min
Steamed white fish with chermoula and mulligatawny soup
1h
Soto Betawi (Beef coconut soup)
1h 45min
Asian chicken noodle soup
1h 35min
Spiced meatball soup (Bakso)
2h 25min
Chunky vegetable barley soup with seed pesto bread twist
1h 40min