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Smoky Mexican bean soup

Smoky Mexican bean soup
4.7 245 évaluations
Préparation 15min
Total 35min
4 portions
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Ingrédients

Almond sour cream
  • blanched almonds
    60 g
  • raw cashews
    60 g
  • water
    200 g
  • brown onion
    60 g
  • lemon juice
    1 tbsp
  • apple cider vinegar
    1 tbsp
  • salt
    1 - 2 pinches
Mexican bean soup
  • brown onion cut into pieces
    180 g
  • garlic cloves
    2
  • olive oil
    1 tsp
  • ground cumin
    1 tsp
  • ground coriander
    ½ tsp
  • chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)
    20 - 30 g
  • canned chopped tomatoes
    400 g
  • tomato paste
    70 g
  • Vegetable stock paste (see Tips)
    1 tsp
  • water
    250 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 kernels
    120 g
  • dried oregano
    ½ tbsp
  • salt
    ½ tsp
  • ground black pepper
    ½ 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

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Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

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