BEEF & CHILLI BEAN SOUP
A winter warmer by Margaret River beef farmer Leanne Ablett
INGREDIENTS
IN THE POT
THE THERMOMIX METHOD
1 tablespoon oil
Heat oil in a heavy saucepan over medium
1.
1 red onion, chopped
heat, cook onion until soft, add the garlic,
2 cloves garlic, chopped 2½ tablespoons chilli flakes 2½ tablespoons cumin seeds / powder 2½ tablespoons fresh coriander, root + leaves chopped 1½ tablespoons ground coriander 500grams beef mince 400gram tin chopped tomatoes 400gram tin red kidney beans - rinsed and drained 2 litres beef stock PLUS fresh coriander and natural yoghurt to serve
chilli flakes, cumin, fresh and ground corian-
speed 6 2.
der and cook to warm through.
Sauté 3 min Varoma speed 2
4. Add mince, cook 10 min 100c
tomatoes, beans and stock and bring to the boil. Reduce heat and simmer for
Add oil, spices, chilli and coriander root
3. Add beef mince and cook through, add
Chop peeled onion and garlic 3 sec
Reverse speed soft 5.
15-20 minutes, or until reduced.
Add paste, tomatoes, beans and stock
6. Cook 5 min 100c Reverse speed Enjoy with fresh coriander and a generous dollop of natural yoghurt.
soft, or longer until piping hot 7.
Serve with coriander leaves and natural yoghurt