A hearty soup can make a really comforting meal, whether you’re looking for something to fill you up in the evening or a really special lunch option you can make ahead that you know is full of tasty flavours. And this soup recipe is a great option to try this spring. With orange and red pepper combined with Mexican seasoning, it’s got a great kick and is full of lovely Mexican flavours. Mixed beans are a great source of vitamins and fibre and will help keep you feeling full for longer. What’s more, it couldn’t be easier to whip up this tasty soup. Make a batch to serve up with crumbled Lancashire cheese and you’ll have a really tasty dinner you’ll go back to time and time again.
- 1tsp sunflower oil
- 1 red onion, peeled and halved
- 2tbsp Mexican seasoning
- 400g minced beef
- 1 yellow pepper, deseeded and chopped
- 1 orange pepper, deseeded and chopped
- 1 Knorr Beef Stock Pot
- 2 x 400g cans chopped tomatoes
- 400g can mixed beans, drained
- 2 limes
- 100g Lancashire cheese, crumbled
- Handful of coriander leaves
To make this soup recipe, heat the oil in a heavy-based pan and carefully grate the onion into the pan. Cook for 2 mins before adding the seasoning and minced beef.
Stir well, until browned, and break up the beef to prevent lumps.
Stir through the yellow and orange peppers and the Stock Pot. Pour over the canned tomatoes and beans. Bring to the boil, then turn down to a simmer and cover with a lid for 10-12 mins.
Squeeze over the juice of 1 lime and season.
Serve sprinkled with cheese and coriander leaves, and lime wedges on the side.