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INGREDIENTS:
2 teaspoons olive oil
1 onion, finely chopped
1 small red chilli, finely chopped
2 cups thick tomato puree
2 cups reduced salt beef stock
420g can Edgell Red Kidney Beans, undrained
¼ cup light sour cream, optional
2 tablespoons chopped fresh coriander
Warmed tortilla bread for serving
METHOD:
1. Heat oil in large saucepan, add onion and chilli; cook for 2-3
minutes to soften.
2. Stir in tomato puree, stock, reserve a few Edgell Kidney Beans
and add remaining undrained beans to pan. Bring to the boil, reduce
heat, cover and simmer for 10 minutes. Puree soup.
3. Reheat soup, garnish with reserved beans, a spoonful of sour
cream and coriander and serve with warmed tortilla bread.
SERVES: 4
PREPARATION TIME: 5 minutes
COOKING TIME: 15 minutes
TIP: Thick tomato puree is available in the tomato pasta sauce section
in the supermarket.
| Energy |
913kJ |
|
| Protein |
12.5g |
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| Fat - total |
6g |
|
| - saturated |
2.5g |
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| Carbohydrate - total |
23.4g |
|
| - sugars |
10.7g |
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| Fibre |
5.5g |
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| Sodium |
950mg |
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