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One-Pot Mexican Black Bean & Risoni Soup
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One-Pot Mexican Black Bean & Risoni Soup

One-Pot Mexican Black Bean & Risoni Soup

with Corn Chips & Cheddar Cheese

Even meat lovers will approve of this stick-to-your ribs veggie soup. The black beans and rice-shaped risoni pasta make it extra hearty - while two of our trusty seasonings together add a rich and fiery depth of flavour - which the cooling sour cream cuts through like a treat. Bring it all together with a sprinkle of cheese, plus a good handful of crushed corn chips in lieu of croutons.

Tags:
Easy Prep
Veggie
Spicy
Climate Superstar
Allergens:
Gluten
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

2 clove

garlic

1 tin

black beans

1 bag

soffritto mix

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

risoni

1 bag

baby spinach leaves

1 packet

Light Sour Cream

½ packet

corn chips

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

Not included in your delivery

olive oil

3 cup

water

1 tsp

brown sugar

20 g

butter

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Nutritional Values

Energy (kJ)3832 kJ
Fat35.4 g
of which saturates16.6 g
Carbohydrate107.7 g
of which sugars13 g
Protein31.4 g
Sodium2488 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid

Cooking Steps

1
1

• Roughly chop tomato. • Finely chop garlic. • Drain and rinse black beans.

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add tomato, black beans, Mexican Fiesta spice blend, garlic & herb seasoning and garlic and cook until fragrant, 1-2 minutes.

3
3

• Stir in vegetable stock powder, risoni, the water and the brown sugar until combined. Bring to a boil, then reduce heat to medium. • Cover with a lid and simmer until soup is thickened and risoni is tender, 10 minutes. • Remove from heat. Stir in baby spinach leaves and the butter until spinach is wilted, 1 minute. Season to taste.

TIP: Stir the soup every 3-4 minutes to mix the ingredients well.

4
4

• Divide one-pot Mexican black bean and risoni soup between bowls. • Sprinkle with shredded Cheddar cheese. Top with light sour cream. • Top with corn chips (see ingredients) to serve. Enjoy!

TIP: Crush the chips over the soup to serve, if you'd like!

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