Cold Busting Mexican Soup
with Mixed Beans and Homemade Tortilla Strips
This recipe calls for only one or two tortillas, which means you will have quite a few leftover! We hate waste so are always thinking of ways to use leftover ingredients. One suggestion is to make oven baked tortilla crisps (healthier than deep fried but still delicious!). You can brush them with oil and then make them savoury with a sprinkling of salt and some paprika or sweet with cinnamon and sugar. A few minutes in a hot oven and voila!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
½
Onion
1
Green Pepper
1
Mixed Beans
½
Potato
½
Coriander
½
Mexican Spice
½
Smoked Paprika
1
Tomato Passata
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Sour Cream
(Contains Milk)
Not included in your delivery
500
Water
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press if you have one). Cut the onion in half through the root. Peel and then slice into thin half moon shapes. Remove the core from the green pepper and chop into roughly 1cm chunks. Drain and thoroughly rinse the mixed beans. Peel and chop the potato into ½cm pieces and roughly chop the coriander.
Heat a splash of oil in a non-stick frying pan on high heat. Add your pepper to the pan and fry for around 4-5 mins. Once your pepper is soft, remove from the pan and keep to the side.
Heat a splash of oil in a large saucepan on medium-low heat. Add your garlic and onion and cook gently for 5 mins until soft. Add your potato, cook for another 2 mins.
Add the Mexican spice and smoked paprika and stir for 1 minute. Tip: Use less of the Mexican spice if you don’t want as much heat. Lastly, add your mixed beans, the tomato passata and your pepper.
Pre-heat your oven to 200 degrees. Add the vegetable stock pot together with the water (amount specified in the ingredient list) to the pan - this is your soup. Bring your soup to a gentle simmer (it should not be bubbling vigorously) for around 10 mins.
Rub a very light coating of olive oil onto both sides of each tortilla. Slice your tortilla into long strips (1cm wide), season with salt and pepper and place on a baking tray in your oven on the middle shelf. Cook until really crispy (about 4-5 mins) but watch them like a hawk as they’ll burn easily!
Just before serving your soup, stir through half of your coriander. Pour into bowls, top with a dollop of sour cream, your remaining coriander and some of your homemade tortilla strips. Get slurping!
