Mexican Chilli Soup
This amount of Tabasco gives a 'peppery' bite. If unavailable, use chilli powder. Drained canned butter beans or cannellini beans can be used here instead of the red kidney beans and a small red pepper, thinly sliced, can be added with the onion.
Ingredients
- 6 oz lean minced beef
- 1 tablespoon corn oil
- 1 large onion chopped
- 1/2 teaspoon ground cumin
- 1/2 oz plain flour
- 8 oz can tomatoes
- 1/2 teaspoon Tabasco
- 1 1/2 pints beef stock
- salt and freshly ground black pepper
- 15 oz can red kidney beans drained
- fresh coriander or flat-leaved parsley to garnish (optional)
Instructions
- Heat the oil in a saucepan and add the onion, minced beef and cumin. Cook over high heat until the meat is evenly browned, stirring
- with a wooden spoon to remove any lumps and mix thoroughly.
- Sprinkle in the flour and stir well, then add the tomatoes with their juice, the Tabasco and the stock.
- Bring to the boil, stirring. Season to taste with salt and pepper and simmer, uncovered, for 25 minutes.
- Add the drained beans, stir them in and cook for a further 5 minutes or until heated through. Transfer to a warmed serving dish, sprinkle with coriander, if liked, then serve the soup at once.
Calories: 241 kcal
Carbohydrates: 27 g
Protein: 20 g
Fat: 6g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 26 mg
Sodium: 744 mg
Potassium: 967 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 127 IU
Vitamin C: 9 mg
Calcium: 77 mg
Iron: 4 mg