Mexican Vegetable Soup
Bulking up soups with vegetables and beans adds extra nutrition for your residents.
Ingredients
Method
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Oil 10 ml
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Onion, diced 100 g
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Carrot, diced 150 g
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Corn kernels 300 g
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Water 1.7 l
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Cannellini beans, drained 400 g
Preparation
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Method
- Heat oil in a large saucepan and add vegetables. Cook for 3-4 minutes or until onion is just tender.
- Add water and CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix to the pan and bring to the boil, stirring continuously. Simmer for 10 minutes.
- Add cannellini beans and simmer gently until warmed through.
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Serving Suggestion
- Avocado, coriander and sour cream.
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Tip
- Convert this recipe into a rich Mexican hot pot. Just add chunky diced beef and slow cook in the oven.