Home » Recipes » Tex-Mex Bean Soup

Unislim Recipes

Tex-Mex Bean Soup

Name: Tex-Mex Bean Soup
Prep time: 5 min
Cook time: 20 min
Yield: 4
Ingredients: low-cal spray oil; 1 onion, chopped; 1 garlic clove, crushed; 1 red chilli, diced; 500g butternut squash or pumpkin, cubed; 1/2 tsp ground tumeric; 1/2 tsp ground cumin; 900ml vegetable stock; 1 x 400g butterbeans, drained; salt & pepper; 4 grilled lean back bacon rashers, crumbled; 120g wholemeal tortilla chips, roughly broken; 4 tbsp reduced fat crème fraîche; 2 tbsp sweetcorn (optional)

This delicious soup is the perfect dish to warm up to this autumn.

Preparation Time	5mins
Cooking Time	20mins
Level	Easy
Serves	4
Bites	1

Ingredients

low-cal spray oil

1 onion, chopped

1 garlic clove, crushed

1 red chilli, diced

500g butternut squash or pumpkin, cubed

1/2 tsp ground tumeric

1/2 tsp ground cumin

900ml vegetable stock

1 x 400g butterbeans, drained

salt & pepper

4 grilled lean back bacon rashers, crumbled

120g wholemeal tortilla chips, roughly broken

4 tbsp reduced fat crème fraîche

2 tbsp sweetcorn (optional)

Method

Spray a saucepan with oil and cook the onion, garlic and chilli over a low heat until tender.

Add the squash or pumpkin and cook for 5 minutes. Stir in the spices. Add the stock and bring to the boil, then simmer gently for 15 minutes until everything is tender.

Add half the beans and blitz in a blender or food processor until smooth. Stir in the remaining beans and sweetcorn and season to taste. Serve sprinkled bacon and tortilla chips and a spoonful of crème fraîche.