Hearty Tex-Mex Dinner Soup Recipe

About this recipe

A comforting and flavorful Tex-Mex-inspired soup, perfect for dinner. Packed with vegetables, beans, and savory spices, this dish is ideal for those seeking a quick and satisfying meal solution.

Ingredients

• - Thomas Ridley Fresh British Beef Mince
• - Cawston Press Pressed Tomato Juice
• 400G Dunns River Red Kidney Beans
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Chilli Powder Rajah
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Tropical Sun Onion Powder

Instructions

1. 1. In a large skillet, brown 500 g of ground beef over medium heat until fully cooked, breaking it into crumbles as it cooks. Drain any excess fat.
2. 2. In a large pot, combine the cooked ground beef, 1 can of Dunns River Red Kidney Beans, 1 can of Caprichos Del Paladar Roasted Chopped Tomatoes, and 1 package of onion powder.
3. 3. Add 1 teaspoon of chili powder and a pinch of Mill & Mortar Citrus Salt Flakes to the pot. Mix well to combine all the ingredients.
4. 4. Pour in 500 ml of Cawston Press Pressed Tomato Juice and stir. Add water gradually to achieve your desired soup consistency.
5. 5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
6. 6. Taste and adjust seasoning if needed. Serve hot with your favorite toppings or bread on the side.