Mexican Vegetable Soup

Name: Mexican Vegetable Soup
Yield: 10
Ingredients: 10.0ml Oil; 100.0g Onion, diced; 150.0g Carrot, diced; 300.0g Corn kernels; 1.7l Water; 130.0g CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix 1.9kg; 400.0g Cannellini beans, drained

Bulking up soups with vegetables and beans adds extra nutrition for your residents.

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Method

Oil 10.0 ml
Onion, diced 100.0 g
Carrot, diced 150.0 g
Corn kernels 300.0 g
Water 1.7 l
CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix 1.9kg 130.0 g
CONTINENTAL Professional Gluten Free Thick Vegetable Soup Mix 1.9kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Unilever Food Solutions

Free Sample
Cannellini beans, drained 400.0 g

Main Meals

Mexican

Aged Care

Soups

Vegetables

Starters

Bulking up soups with vegetables and beans adds extra nutrition for your residents.

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Preparation

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.
Serving Suggestion
- Avocado, coriander and sour cream.
Tip
- Convert this recipe into a rich Mexican hot pot. Just add chunky diced beef and slow cook in the oven.