06/11/2025
The kind of cozy, soul-warming soup that brings everyone to the table, from our 14-day ab challenge.
FOR THE SOUP
1 tablespoon olive oil
1 large onion, diced
2-4 cloves garlic, minced
1 diced jalapeño (optional)
400g minced beef, venison, or chicken
1 can (400g) kidney beans, drained and rinsed
1 can (400g) black beans, drained and
rinsed
1 can (400g) sweetcorn, drained
1 can (400g) diced tomatoes
1 tablespoon of tomato puree
750ml good quality bone or vegetable
broth (I used Freja beef bone broth)
1.5 teaspoon ground cumin
2 teaspoon paprika
1/2 teaspoon chilli powder (adjust to
taste)
Salt and pepper to taste
THE TOPPINGS
1 avocado, sliced
1/2 cup shredded cheese (cheddar or
your choice)
1/2 cup crushed tortilla chips or tortilla
strips
Fresh cilantro, chopped
COOK THE BASE
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Add the minced meat (beef, venison, or chicken) and cook until browned, breaking it up with a spoon.
ADD VEGGIES AND BEANS
Stir in the kidney beans, black beans, corn, diced tomatoes, tomato puree, jalapeño (if using), and broth.
Add the cumin, paprika, chilli powder, and a pinch of salt and pepper. Stir well to combine.
SIMMER
Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally, until the flavours come together and the soup slightly thickens.
Taste and adjust seasoning if needed.
SERVE
Ladle into bowls and top with avocado slices, shredded cheese, crushed tortilla chips or strips, and chopped cilantro.
Serve with lime wedges for extra zing.
Serves 4 / Prep: 10 minutes / Cook: 25 minutes / Total: 35 minutes
