MEXICAN BEEF SOUP (400 CALORIES)

INGREDIENTS

(SERVES 4)

• 75g light sour cream

• 400g red kidney beans

• 100g yellow capsicum

• 100g red capsicum

• 400g Italian diced tomatoes

• 30ml olive oil

• 500g extra lean beef (diced)

• 3 cups liquid beef stock

• 1/2 cup chopped onion

• 2 garlic cloves

• cumin, paprika, chilli flakes & salt to season

• Coriander (optional)

DIRECTIONS

1. Heat half the olive oil in a large deep saucepan over medium heat. Add the 500g diced beef and cook, stirring, for 5 mins or until browned. Transfer to a heatproof bowl.

2. Heat the remaining oil in the same pan. Add the 1 brown onion, thinly sliced and cook, stirring, for 5 mins or until softened. Add 2 garlic cloves, crushed, 1 tbsp smoked paprika, 2 tsp cumin seeds, salt & 2 tsp ground coriander. Cook, stirring, for 1 min.

3. Add the 400g can tomatoes, 3 cups beef stock and 1 1/2 cups (375ml) water. Bring to a simmer. Return the beef to the pan. Reduce heat to low. Cook, covered, for 1 hour 20 mins. Add the red & yellow capsicums, cut into thin strips & beans. Cook, covered, for 20 mins or until vegetables and beef are tender.

4. Top the soup with Sour cream, to serve.

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CALS: 400 P: 38g, F: 15g, C: 21g