Mexican Vegetable Soup

Mexican Vegetable Soup

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Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
red onion (finely chopped)
¼
bell pepper (finely chopped)
200 g
chopped tomato
½
canned black bean
½
jalapeño (finely chopped)
1 tbsp
extra-virgin olive oil
½ tbsp
ginger paste
½ tsp
garlic paste
12½ g
taco seasoning
½
chipotle chili
½ tsp
ground cumin
1 tbsp
cilantro (finely chopped)
½ tsp
black peppercorn
salt to taste
  • Step 1/5

    • ½ red onion (finely chopped)
    • ¼ bell pepper (finely chopped)
    • ½ jalapeño (finely chopped)
    • 1 tbsp extra-virgin olive oil

    Heat oil over medium heat in a large pan, add the chopped onions, bell pepper and jalapeño cook for 2 minutes, add ¼ tsp of salt.

  • Step 2/5

    • ½ canned black bean
    • ½ tbsp ginger paste
    • ½ tsp garlic paste
    • 12½ g taco seasoning
    • ½ chipotle chili
    • ½ tsp ground cumin

    Now add the ginger-garlic paste, taco seasoning, cumin powder and chipotle chilli flakes and sauté for 30 seconds, add the black beans, mix well.

  • Step 3/5

    • 200 g chopped tomato

    In a blender, blend the chopped tomatoes into a puree, pour it in the pan and add one 1½ pint of water.

  • Step 4/5

    • ½ tsp black peppercorn
    • salt to taste

    Add the salt and black pepper, mix well and bring it to boil, simmer for 15-20 minutes, adjust seasonings to taste.

  • Step 5/5

    • 1 tbsp cilantro (finely chopped)

    Once done, add the chopped coriander.

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