Ingredients:
Brown Sugar, Soy Sauce [Water, Soya Bean, Wheat, Salt, Alcohol], Balsamic Vinegar [Wine Vinegar, Grape Must], Onion, Cider Vinegar, Tomato Paste, Cornflour, Garlic Puree, Ginger Puree, Lemon Juice Concentrate, Sunflower Oil, Spices (0.5%) [Ground Chipotle Chilli, Dried Chipotle Chilli Flakes, Smoked Paprika].
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, egg, milk and sulphites are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 648 |
| Energy (kcal) | 152 |
| Fat (g) | 1.3 |
| of which saturates (g) | 0.2 |
| Carbohydrate (g) | 34 |
| of which Sugars (g) | 29 |
| Protein (g) | 1.3 |
| Salt (g) | 2.0 |
Refrigerate after opening and consume within 4 weeks.
290g ℮
| Time: | 4 hrs |
| Difficulty: | Easy |
| Serves: | 2-3 |
Slow Cooker Chipotle Chilli Soup
Directions:
1. Peel and roughly chop the onion then add to a small frying pan with a little cooking spray.
2. Mince the garlic, then add to the pan with the spices and passata. Season and simmer on a medium heat for a couple of minutes until the onions have softened.
3. Meanwhile chop the peppers and carrots into bite sized chunks. Drain and rinse all of the beans.
4. Take the slow cooker and add the onion mixture to the crock pot. Add all of the remaining ingredients into the crockpot and stir to combine.
5. Season, then set the slow cooker to high for 4 hours.
6. Once cooked, serve immediately.
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