Mexican Vegetable Soup

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Difficulty

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

Ingredients

Servings:-4+
red onion (finely chopped)
½ bell pepper (finely chopped)
400 g chopped tomato
canned black bean
jalapeño (finely chopped)
2 tbsp extra-virgin olive oil
1 tbsp ginger paste
1 tsp garlic paste
25 g taco seasoning
chipotle chili
1 tsp ground cumin
2 tbsp cilantro (finely chopped)
1 tsp black peppercorn
salt to taste
  • Step 1/5

    • red onion (finely chopped)
    • ½ bell pepper (finely chopped)
    • jalapeño (finely chopped)
    • 2 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

    • canned black bean
    • 1 tbsp ginger paste
    • 1 tsp garlic paste
    • 25 g taco seasoning
    • chipotle chili
    • 1 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

    • 400 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

    • 1 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

    • 2 tbsp cilantro (finely chopped)

    Once done, add the chopped coriander.