Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mexican bean soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Of course, you're welcome to use a batch of homecooked beans, but this recipe is most handy for those days when you get home from work and need a. Today I am making a delicious pot of charro beans. This Mexican style bean soup is hearty and can be a meal or a side to your next BBQ. This warming, spiced vegetarian soup packs in goodness and is filling too.
Mexican Bean Soup is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Mexican Bean Soup is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have mexican bean soup using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Bean Soup:
- Get 1 cup boiled red kidney beans
- Make ready 2 tbsp olive oil
- Prepare 1 tbsp finely chopped garlic
- Prepare 1/2 cup finely chopped red bell pepper
- Take 1/2 cup finely chopped green capsicum (I didn't use)
- Make ready 1/2 cup finely chopped tomatoes
- Get 1 tbsp tomato puree
- Get 2 cups roughly chopped fresh tender spinach leaves
- Prepare 2-3 Sun dried tomatoes (optional)
- Take 1 tsp oregano(dried)
- Get to taste red chilli powder
- Make ready 1/4 tsp cumin powder
- Prepare to taste salt
- Take For garnish:
- Prepare as required Coriander leaves and spring onions
- Take as required Feta cheese (crumbled)
The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it. Mexican Black Bean Soup with Chorizo. This Black Bean Soup is hearty and wholesome and is great as a main meal on a cold winter evening. This pinto bean soup blends Mexican-inspired flavors for a creamy, hearty soup option for the Fall/Winter months.
Steps to make Mexican Bean Soup:
- Soak the red kidney beans for 6-8 hours or overnight. Boil the beans till it’s soft.
- Don't over boil but at the same time make sure the beans are cooked till slightly split open but still hold their shape too.
- Take oil in a thick bottomed pan. Add the garlic and fry for a few seconds. Now add the tender spinach leaves, red bell peppers, tomatoes and green capsicum one by one, frying for a few seconds after each addition. Add dried oregano.
- When everything is cooked and soft, add the cooked kidney beans along with the water it was boiled in. Can add more water or vegetable stock to make the required consistency of soup.
- Season it with salt, chilli powder and cumin powder. - Let it boil nicely and simmer for 5 to 10 minutes.
- Serve hot in a bowl by garnishing it with chopped spring onions, coriander leaves & crumbled feta. (I don't like feta so I didn't use)
- You can eat as well as sip it! - One can have it with steamed rice. It can be served with tortilla or toasted bread too.
This Black Bean Soup is hearty and wholesome and is great as a main meal on a cold winter evening. This pinto bean soup blends Mexican-inspired flavors for a creamy, hearty soup option for the Fall/Winter months. Mexican Bean and Tomato Soup is a rich, hearty, loaded with veggies , spicy soup and of the best comfort foods on a cold day. This Mexican-inspired pinto bean soup is creamy, packed with flavor, and hearty enough for a meal! Bonus: it's super easy to make and cooks up in one pot, making it perfect for weeknight dinners.
So that’s going to wrap this up with this exceptional food mexican bean soup recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
