One-Pot Mexican Black Bean & Risoni Soup

Name: One-Pot Mexican Black Bean & Risoni Soup with Corn Chips & Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 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; 3 cup water; 1 tsp brown sugar; 1 bag baby spinach leaves; 20 g butter; 1 packet Light Sour Cream; ½ packet corn chips; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Corn Chips & Cheddar Cheese

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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

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

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

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

• 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.

• 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.

• 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!