Mexican spicy bean soup

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Tasty and quick in preparation vegan soup

Ingredients:

  • 1 onion – chopped;
  • 2-3 cloves of garlic – chopped;
  • 1 medium-sized carrot – cut into small pieces;
  • 1 bell pepper (preferably red) – cut into small pieces;
  • 0.5 liter of homemade vegetable stock or 0.5 liter of water + 1/2 cube of vegetable stock from the store;
  • 1 tbsp of cooking oil;
  • 1/2 can of red kidney beans or 200 grams of boiled kidney beans;
  • 200 grams of chopped tomatoes/ tomato paste;
  • 1/2 tsp red pepper (chili or paprika – to taste);
  • 1/2 tsp cumin seeds – to taste;
  • 1/2 tsp oregano – to taste;
  • Black pepper to taste;
  • Salt to taste

Recipe:

  • Heat a pan with oil;
  • Add cumin seeds, onions and garlic to a pan, fry them for 30 seconds;
  • Add carrots and fry for 2 minutes;
  • Heat homemade vegetable stock/ heat a water and dilute a cube of vegetable stock in it;
  • Add all the vegetables, beans, spices and salt to the vegetable stock, mix it well;
  • Cook for 20-25 minutes, stirring occasionally;
  • The soup is ready.

Bon Appetit!


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