mexican black bean & brown rice soup

Gluten Free, Vegetarian and Vegan Friendly.

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Ingredients

Ingredients

  • 1 tbsp Olive Oil
  • 3 cloves of Garlic (Finely Minced)
  • 1 onion (Finely Chopped)
  • 1 stick of celery (Finely Chopped)
  • 1 tin Sweetcorn
  • 1 tin Black Beans
  • 2 Carrots
  • 1/2 Red Capsicum
  • 1 tbspn Tomato Puree
  • 4 cups of Brown Rice
  • 1 tsp Cumin & Corinader Mix
  • Pinch of Salt & Black Pepper (To Taste)
  • 1/4 tsp All spice
  • 1/4 tsp Chilli Flakes
  • Juice from a Freshly Squeezed Lime
  • Freshly Chopped Coriander

Method

    • Lightly fry the garlic, onion and celery together.
    • Then add the veggies, corn, black beans and veggie stock to the mix.
    • Add in the tomato puree, herbs and spices, along with the lime juice and cook for 40 mins.
    • Finally add the brown rice and fresh coriander leaves and cook for a further 20 minutes until rice is tender.
    • Serve with crusty bread.

    Can be frozen.