Name: Mexican bean soup with polenta dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 450 gram chicken mince; 35 gram packet taco seasoning mix; 1 large brown onion, finely chopped; 2 clove garlic, crushed; 2 celery sticks, finely chopped; 2 425g cans diced tomatoes; 2 large chicken stock cubes; 6 cup (1.5l) water; 1/3 cup self-raising flour; 1/3 cup instant polenta; 40 gram butter, chopped; 1 egg, lightly beaten; 1/3 cup grated tasty cheese; 1 tablespoon milk; 400 gram can red kidney beans, rinsed; 1/3 cup coarsely chopped coriander

Mexican bean soup with polenta dumplings

Warm, hearty and packed full of fragrant Mexican spices, this chunky chicken, bean and vegetable soup is brilliant served with dense, fluffy polenta dumplings to soak up the rich, tasty sauce.

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

2 tablespoon vegetable oil

450 gram chicken mince

35 gram packet taco seasoning mix

1 large brown onion, finely chopped

2 clove garlic, crushed

2 celery sticks, finely chopped

2 425g cans diced tomatoes

2 large chicken stock cubes

6 cup (1.5l) water

1/3 cup self-raising flour

1/3 cup instant polenta

40 gram butter, chopped

1 egg, lightly beaten

1/3 cup grated tasty cheese

1 tablespoon milk

400 gram can red kidney beans, rinsed

1/3 cup coarsely chopped coriander

Method

1.Heat half the oil in a large saucepan over moderate heat. Add mince. Cook, stirring with a wooden spoon to break up lumps, 3-4 minutes or until browned. Sprinkle seasoning mix over mince in pan. Cook, stirring, 1-2 minutes, or until combined. Transfer to a heatproof bowl.

2.Add remaining oil to pan. Add onion, garlic and celery. Cook, stirring, 3-4 minutes or until onion softens. Stir in tomato, crumbled stock cubes and water. Bring to the boil. Reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cool slightly. Blend, in batches, until smooth. Place in a clean pan.

3.Meanwhile, place flour and polenta in a medium bowl. Season with salt. Rub in butter to make fine crumbs. Stir in egg, cheese and enough milk to form a sticky dough.

4.Bring soup to the boil over moderate heat. Reduce heat. Stir in mince mixture and beans. Carefully drop tablespoons of dumpling mixture into soup. Simmer, covered, 15 minutes or until dumplings are cooked. Ladle hot soup and a portion of dumplings into each serving bowl. Serve sprinkled with coriander.

Add corn kernels to dumplings. For a little heat kick, add a few drops of Tabasco sauce to soup.
Note

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