Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, minced
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon ground chilli
- 500 grams ground beef (beef mince, extra lean)
- 1 bottle (700 ml) passata sauce (Italian tomato sauce)
- 4 cups chicken stock
- 1 can (400 grams) cherry tomatoes
- 1 can (420 gram) red kidney beans (drained and rinsed)
- 139 grams frozen whole kernel corn (1 cup)
- 1 avocado, sliced
- 8 slices (8 ounces) sourdough bread (chargrilled)
- Lime wedges, to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Add beans and corn to the soup and cook for 3 minutes or until heat through and season with salt and pepper.
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Step 4: Serve with avocado on toast and lime wedges on the side.
We hope you enjoy this recipe!
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