Time
60 min
Serving
8 persons
Calories
0
Rich, aromatic and delicious Mexican soup is so flavorful that your mouth will start watering as soon as the soup is ready! I love it so much! It gives inspiration and energy most people need during a day.
Ingredients
- kidney beans: 1 cup (dry)
- tomatoes: 3 piece
- onion: 1 piece
- garlic: 2 clove
- zucchini: 1 piece
- bell pepper: 1 piece
- canned corn: 1 cup
- oil: 2 Tbsp
- salt: 2 Tbsp
- chili powder: 1 tsp
- cumin: 1 tsp
Metric Conversion
Stages of cooking
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Soak kidney beans in advance (around 8-10 hours before cooking) to reduce the cooking time. Pour fresh water into a large pot, boil it and add the beans. Boil uncovered for 5 minutes, skim off any foam on the surface. Then reduce the heat, cover and simmer for about one hour.
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While the beans are boiling, chop the onion.
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Then mince the cloves of garlic
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The next step is to dice the tomatoes
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Now, it is high time to slice the bell pepper…
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… and zucchini
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Now, take a large frying pan and heat the oil in it over medium heat. Add the onion and fry it for about 3 minutes stirring the ingredient from time to time.
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Then add garlic and cook for 1 more minute. After that, add tomatoes, cumin, chili powder and cook the ingredients together for about two minutes.
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Finally, add zucchini and bell pepper and keep cooking cook for 5 more minutes.
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Add the vegetables to the beans that are still cooking. Then, add corn and salt. Stir the soup and cook for additional 5 minutes. Serve warm. Bon appétit!
