Mexican Mixed Bean Slow-Cooker Soup

4
Servings
10m
Prep Time
6h
Cook Time
6h 10m
Ready In


"From Super Food Ideas July '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (507.9 g)
  • Calories 948.7
  • Total Fat - 10.3 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 10.3 mg
  • Sodium - 985.4 mg
  • Total Carbohydrate - 168.9 g
  • Dietary Fiber - 47 g
  • Sugars - 17.1 g
  • Protein - 53.9 g
  • Calcium - 383.2 mg
  • Iron - 14.7 mg
  • Vitamin C - 23.6 mg
  • Thiamin - 1.6 mg

Step 1

Place mthe capsicum, salsa, spice mix, tomatoes, corn, stock powder, kidney beans, sugar and 1 litre water in a slow cooker and cover with lid and cook on low for 6 hours (or high for 3 hours) or until thicken slightly.

Step 2

Remove corn covs from soup and place on a chopping boards.

Step 3

Stir black beans and coriander into soup and cook, covered on high for 5 minutes and season with salt and pepper.

Step 4

Meanwhile using a sharp knife, remove kernels from corn, keeping kernels in large chunks and add to the soup.

Step 5

Ladle soup among serving bowls and top with sour cream, chilli and extra coriander and serve with lime wedges and tortillas.

Tips & Variations


No special items needed.

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