Mexican Vegetable Soup
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- 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.
- 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.
- 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.
- 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.
- 1 tbsp cilantro (finely chopped)
Once done, add the chopped coriander.
Enjoy your meal!