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
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.
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.
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.
Top the soup with Sour cream, to serve.
CALS: 400 P: 38g, F: 15g, C: 21g