July 29, 2016
Comfort Food, Dinner, Soups/Stews,
Beans, Beef, Ground Beef, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, High Fiber, Canned Tomatoes, Kidney Beans, Spices more
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"From one of our national supermarkets and their monthly magazine."
Heat oil in a large deep saucepan over medium heat and add onion and garlic and cook for 4 minutes or until softened and then add cumin, coriander, lemon pepper and chilli and cook for 1 minute and then add the mince and cook, stirring with a wood spoon to break up lumps, for 10 minutes.
Add the passata and then fill the bottle with water, reseal and shake and then pour into the saucepan with chicken stock and tomato and bring to the boil and then reduce heat and simmer for 10 minutes or until mince is cooked through.
Add beans and corn to the soup and cook for 3 minutes or until heat through and season with salt and pepper.
Serve with avocado on toast and lime wedges on the side.
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