Mexican Vegetable Soup

Name: Mexican Vegetable Soup
Yield: 10
Ingredients: 100.0g Onions, diced; 150.0g Carrots, diced; 300.0g Corn kernels; 130.0g CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg; 400.0g Cannellini beans, drained

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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What you need

Onions, diced 100.0 g
Carrots, diced 150.0 g
Corn kernels 300.0 g
CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg 130.0 g
CONTINENTAL Professional Thick Vegetable Soup Mix Gluten Free 1.9kg
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Unilever Food Solutions

Bidfood

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Cannellini beans, drained 400.0 g

Starters

Soups

Vegetables

Aged Care

Mexican

Main Meals

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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.
Chef's Tip
- Easily convert this recipe into a rich Mexican-style hotpot by adding chunky diced beef and slow-cooking in the oven.