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Mexican Style Vegan Soup

Mexican Style Vegan Soup step-by-step recipe | vegelicacy.com
"Rich and delicious mexican soup is so flavourfull! I just love it! For inspiration listen mariachi song while cooking and eating. "

Ingredients Serves 8

  • 1 cup dry kidney beans
  • 3 tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 zucchini
  • 1 bell pepper
  • 1 cup canned corn
  • 2 tbsp oil
  • 2 tsp salt
  • 1 tsp chili powder
  • 1 tsp cumin

Method

  1. Kidney beans should be preliminary soaked for 8-10 hours before cooking. It sufficiently shortens the cooking time. Pour 50 oz fresh water into a large pan, bring to boil, add the beans. Boil uncovered for 5 minutes, skim off any foam on the surface. Then lower the heat, cover and simmer for one hour.

    Mexican Style Vegan Soup
  2. While beans are boiling, let's prepare vegetables. Chop the onion,

    Mexican Style Vegan Soup
  3. mince the garlic cloves,

    Mexican Style Vegan Soup
  4. dice the tomatoes,

    Mexican Style Vegan Soup
  5. slice the bell pepper,

    Mexican Style Vegan Soup
  6. as well as the zucchini.

    Mexican Style Vegan Soup
  7. Heat the oil in a large frying pan over medium heat, add the onion and cook for 3 minutes stiring all the time.

    Mexican Style Vegan Soup
  8. Then add garlic and cook for one more munite. After that let's add tomatoes, chili powder, cumin and cook everything together for additional two minutes.

    Mexican Style Vegan Soup
  9. And finally we add the zucchini and bell pepper and cook for 5 minutes.

    Mexican Style Vegan Soup
  10. Transfer to the pan where the beans are cooking, add corn, salt, stir to combine and cook for additional 5 minutes.

    Mexican Style Vegan Soup

Author: vegelicacy

Posted on: 22 August 2013

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: -

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