Vegetables and beans are a great option for bulking up soups as well as adding extra nutrition for residents. This Mexican-style soup is easy to prepare and can offer a little variety to your soup rotation.
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Preparation
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What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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Vegetable Soup
- Heat some oil in a large saucepan and add in the onions, carrots, and corn.
- Cook for 3–4 minutes or until the onions are tender.
- Add CONTINENTAL Thick Vegetable Soup Mix and water (1.7 l per 10 serves) to the saucepan.
- Bring to a boil, stirring continuously. Simmer for 10 minutes.
- Add in the cannellini beans and allow to gently simmer until warmed through.
- Serve with sliced avocado, fresh coriander leaves, and a dollop of sour cream.
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Chef's Tip
- Easily convert this recipe into a rich Mexican-style hotpot by adding chunky diced beef and slow-cooking in the oven.
