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Speedy Brazilian Spiced Beef and Black Bean Soup

with Toasted Ciabatta Dippers

0.0(0)

Recipe Development TeamUpdated on January 08, 2026

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Calories

:

605 kcal

Protein

:

40.4g protein

Difficulty

:

Easy

Calorie Smart

Allergens:

Sulphites
Wheat
Barley
Cereals containing gluten
Celery
Cereals containing gluten
Milk
Mustard
Soya
Sulphites
Wheat
Barley
May contain traces of allergens
Rye

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

240 grams

British Beef Mince

1 carton(s)

Black Beans

1 sachet(s)

Brazilian Style Spice Mix

(Contains: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, May contain traces of allergens)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

40 grams

Baby Spinach

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten, Cereals containing gluten, May contain traces of allergens, Rye)

Not included in your delivery

1 tbsp

Honey

200 milliliter(s)

Water for the Soup

10 grams

Butter

Nutritional information

Energy (kJ)2532 kJ

Energy (kcal)605 kcal

Fat21.6 g

of which saturates9.6 g

Carbohydrate58.2 g

of which sugars17.2 g

Dietary Fibre15.6 g

Protein40.4 g

Salt4.9 g

Trans Fat0.5 g

Potassium231.7 mg

Calcium6.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Colander

•Knife

•Large Frying Pan

Instructions

1

Slice the pepper into strips.
Heat in a drizzle of oil in a saucepan on medium-high heat. Once hot, fry the pepper and beef mince, 5-6 mins. Break up the mince as it cooks.
Meanwhile, drain the black beans.
Drain the fat from the mince. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

2

Add the Brazilian style spice, fry 30 secs.
Stir in the black beans, passata, red wine stock paste, honey and water for the soup (see pantry for both).
Bring to the boil, lower the heat and simmer, 4-5 mins.

3

Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
Meanwhile, halve the ciabatta and toast until golden.
When the soup is ready, taste and season with salt and pepper if needed.
Stir in the butter (see pantry) and remove from the heat.

4

Share the soup our between your bowls.
Drizzle a little olive oil over the ciabatta (if you wish) and serve on the side for dipping.

Enjoy!

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