mexican soup
Per serving : 243kCal / Carbs 32g / Protein 13g / Fat 7g
Ingredients
1 tbsp olive oil1 brown onion
2 red bell peppers, cut into small chunks
1 green bell pepper, cut into small chunks
1 courgette, sliced and quartered
2 x (400g) tin black beans, drained and rinsed
1 tbsp paprika
1 tbsp oregano
1 tsp cayenne pepper
1 tsp chilli flakes
1l vegetable stock
1 x (400g) tin chopped tomatoes
How to make it
- In a large saucepan heat the olive oil. Add the onion and cook for 5 minutes or until translucent.
- Add the bell pepper and courgette and cook for another 5 minutes.
- Next, add the black beans, paprika, oregano, cayenne pepper, chilli flakes, stock and tinned tomatoes. Heat on medium for 10 minutes.