Mexican 3 Bean Soup
A perfect warming balanced lunch with a beautiful mix of flavour and spice. This flavoursome and filling meal is filled with fibre, complete protein (beans+rice) and vitamin C from the Capsicums to help absorb the non-harm iron from the beans. Quick, easy, wholesome and healthy vegan meal.
Ingredients
- 1 can of chopped tomatoes
- ¾ cup canned mixed beans
- ¼ red capsicum
- 1 tbsp corn
- ¼ tsp red chilli powder
- 2 tbsp dry brown rice
- ½ tsp cumin
- 1 clove garlic
- salt and pepper to taste
- ¼ of a medium brown onion sautéed
- ½ cup water
Instructions
- Dice onion, garlic and capsicum.
- Sauté onion and garlic.
- In a saucepan put sautéed onion and garlic, capsicum, chopped tomatoes, water, mixed beans, rice, corn and spices.
- Cook for 15 minutes on medium heat, or until desired consistency and the rice is cooked.
- Serve with avocado toast and fresh coriander.
Notes
Can be kept in a fridge or frozen and reheated when desired
Recipe Creator
Name: Emily-Rose
Country: Australia
More from Emily-Rose: @kittensandkale
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