Recipe: Easy And Simple Spicy Mexican Bean Soup – Soup with beans very popular in Mexico. There are many recipes for their preparation. The soup can be cooked with meat and without, add the vegetables, but one combine all soup Mexico.
From this recipe you will learn how to make the soup beans with Mexico. Soup in Mexico the majority associated with chilli, isn’t it? So we will prepare soup that sharp, bright, rich and creamy. The amount of chili peppers adapted to your own taste, and leave all the other ingredients have not changed, it will turn out perfect.
Mexican soup recipe is very popular, you can make your own at home for lunch with the family. Here’s how to make mexican bean soup easy and simple:
Mexican Bean Soup
Ingredients Mexican Bean Soup :
- 1 onion
- 2–3 garlic cloves
- 2 medium carrots or 1 medium carrot and 1 medium sweet potato
- 1 red pepper
- ½ vegetable stock cube
- 1 x 400g/14oz can red kidney beans
- 1 tsp vegetable oil
- 1 tsp chilli powder
- 1 tsp ground cumin (optional)
- 1 tsp dried oregano (optional)
- 1 x 400g/14oz can chopped tomatoes
- ground black pepper (optional)
Method Mexican Bean Soup :
Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can).
Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks.
Wash the pepper, deseed and slice into 1cm/½in pieces.
Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes.
Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve.
Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside.
Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute.
Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes.
Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using).
If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.)
Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes.
Remove the soup from the microwave and allow to stand for one minute before serving.