Mexican Black Bean Soup

Mexican Black Bean Soup

Why this is peri-perfect...This warming bowl brings the comfort of chilli with the hormone-friendly balance. With lean chicken mince and black beans, each serve delivers 30g of protein plus plenty of fibre to support feeling full, blood sugar stability, and digestive health - the big 3 in perimenopause! The beans also bring prebiotic power to feed your gut bugs, while cumin and smoked paprika add depth and anti-inflammatory benefits. Tomatoes and broth keep it light yet hearty, and the squeeze of lime helps boost iron absorption (hello, energy!). Topped with a dollop of Greek yoghurt and fresh spring onion, this chilli is a nourishing, no-fuss way to feel grounded, full, and well-fed - any night of the week.

Ingredients: 4 serves

2 tsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 tsp cumin

1 tsp smoked paprika

400g black beans, rinsed and drained (1½ cups cooked)

400g diced tomatoes (1 can)

2 cups chicken or veggie broth

400g extra lean chicken mince (or plant-based mince)

Juice of 1 lime

Spring onion (topping)

Salt & pepper, to taste

To Serve:

1 tbsp Greek yoghurt (each bowl)

Extra lime wedge

Method:

1.     Heat olive oil in a saucepan. Sauté onion and garlic until soft.

2.     Add spices and cook for 1 minute until fragrant.

3.     Stir in mince, cook until browned.

4.     Add beans, tomatoes, and broth. Simmer 10–15 minutes.

5.     Squeeze in lime juice, adjust seasoning.

6.     Serve with Greek yoghurt, spring onion and lime.

Per Serve: Calories: 300, Protein: 30g, Fibre: 8g