Chunky Mexican Broth

0
Average: 0 (0 votes)
(0 votes)
Chunky Mexican Broth
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 7 h. 50 min.
Ready in
Calories:
455
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie455 kcal(22 %)
Protein15.17 g(15 %)
Fat8.14 g(7 %)
Carbohydrates85.7 g(57 %)
Sugar added0 g(0 %)
Roughage17.07 g(57 %)
Vitamin A2,836.05 mg(354,506 %)
Vitamin D0 μg(0 %)
Vitamin E2.61 mg(22 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.24 mg(22 %)
Niacin5.42 mg(45 %)
Vitamin B₆0.65 mg(46 %)
Folate167.56 μg(56 %)
Pantothenic acid2.14 mg(36 %)
Biotin5.13 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49.6 mg(52 %)
Potassium1,353.76 mg(34 %)
Calcium115.35 mg(12 %)
Magnesium131.27 mg(44 %)
Iron4.76 mg(32 %)
Iodine0.75 μg(0 %)
Zinc1.91 mg(24 %)
Saturated fatty acids1.13 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (finely chopped)
2 cloves
garlic (minced)
1 teaspoon
½ teaspoon
½ teaspoon
dried oregano
6 cups
Sweet potato (peeled and diced)
1 cup
5 cups
2 cups
1 cup
canned Sweet corn (drained)
1
large, red chile pepper (seeded and sliced)
1
Lime (cut into wedge)
freshly ground peppers

Preparation steps

1.
Heat the olive oil in a large saucepan set over a medium heat until hot.
2.
Add the onion, garlic, and a pinch of salt, sweating for 5 minutes until softened. Add the ground spices and herbs, stir well, and cook for a further minute.
3.
Add the sweet potato and then and stir in the passata and stock.
4.
Pour everything into a slow cooker. Cover the cooker with a lid and cook on low for 6 - 7 hours until the sweet potato is soft.
5.
Once soft, pulse the soup with an immersion blender, until the soup is smooth with a little texture. Add the beans, sweetcorn, and chilli on top and cover the pot with a lid.
6.
Cook on high for 15 minutes. Adjust the seasoning to taste, ladle into bowls, and serve with lime wedges.