Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 1teaspoons lemon pepper seasoning
- 1 brown onion, chopped
- 1/2teaspoons ground chilli
- 1teaspoons ground coriander
- 2teaspoons ground cumin
- 400grams can cherry tomatoes
- 420grams can red kidney beans, drained, rinsed
- 4 cup chicken stock
- 500grams beef mince
- 1tablespoons olive oil
- 700milliliter passata sauce
- 1 cup frozen corn kernels
Nutrition per serving
2490kJ / 595Cal
2490 Kilojoules or 595 Calories
29% of daily energy intake*
Protein
35.0grams
Fat
28.5grams
Carbs
47.0grams
Sugars
17.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat oil in a large deep saucepan over medium heat. Add onion and garlic and cook for 4 minutes or until softened. Add cumin, coriander, lemon pepper and chilli. Cook for 1 minute. Add mince and cook, stirring with a wooden spoon to break up lumps, for 10 minutes. Add passata. Fill bottle with water. Reseal and shake. Pour into the saucepan with chicken stock and tomato. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is cooked through.
Step 2 of 2
Add beans and corn to soup. Cook for 3 minutes or until heated through. Season with salt and pepper. Serve with avocado on toast and lime wedges on the side.
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