Smoky Mexican Bean Soup (Low-Calorie)
Serves | 2 |
Prep time | 5 minutes |
Cook time | 25 minutes |
Total time | 30 minutes |
Dietary | Vegetarian |
Meal type | Appetizer, Lunch, Main Dish, Snack, Soup, Starter |
Misc | Pre-preparable, Serve Hot |
Occasion | Barbecue, Casual Party, Halloween |
Region | Mexican |
By author | Karen S Burns-Booth |
A delectable spiced soup with the smoky flavours of chipotle chilli, as well as warm cumin and coriander. This vegetarian Mexican bean soup is hearty and comforting and with only 170 calories a bowl, it;s perfect for anyone following the 5:2 diet for a fast day, as well as weight watchers (3 old points per serving). The recipe is based on and is adapted from an old WW recipe booklet, from about 18+ years ago, and has been altered to suit my family's tastes, with less fat and more spices.
Ingredients
- 1 small onion (peeled and finely chopped)
- 2 cloves garlic (peeled and crushed)
- 4 sprays of Fry Light, low-fat spray (I used sunflower oil Fry Light)
- 1 teaspoon ground cumin
- salt and freshly ground black pepper
- 2 tablespoons low-fat creme fraiche or sour cream (to serve)
- 1/2 teaspoon oregano
- 200g tinned, red kidney beans (drained and rinsed in water)
- 300ml vegetable stock
- 200g tinned, chopped tomatoes
- 1/2 teaspoon chipotle chilli powder (or normal chilli powder)
- 1/2 teaspoon ground coriander
- smoked paprika or chipotle chilli powder
Note
A delectable spiced soup with the smoky flavours of chipotle chilli, as well as warm cumin and coriander. This vegetarian Mexican bean soup is hearty and comforting and with only 170 calories a bowl, it;s perfect for anyone following the 5:2 diet for a fast day, as well as weight watchers (3 old points per serving). The recipe is based on and is adapted from an old WW recipe booklet, from about 18+ years ago, and has been altered to suit my family's tastes, with less fat and more spices.
Directions
Step 1 | Heat a saucepan with a lid over a medium heat and spray the Fry Light oil in to it, then add the onion and garlic and cook over a low heat for 5 minutes until soft and lightly coloured. |
Step 2 | Stir in the cumin, coriander and chipotle chilli powder and cook for a further minute. |
Step 3 | Add the chopped tomatoes, stock, kidney beans and the oregano, season to taste with salt and pepper and bring to the boil. Cover the pan and simmer gently for 15 minutes, stirring occasionally. |
Step 4 | Ladle the bean soup into warmed bowls and serve it topped with the crème fraiche or sour cream, and a sprinkling of paprika or chilli powder. |