Mexican Bean Soup

Mexican soup which made with chickpeas, beans and lots of
vegetables that’s gives you nutrition and warm in winter. Mexican food is as complex
food as any of great cuisine in the world like Chinese, Indonesian and Turkey. Mexican
cuisine is combination of such staples ingredients such as corn, chili peppers,
tomatoes, avocados and vanilla and more. However, the basis of the diet is still corn and beans with chili pepper
as a seasoning as they are complementary foods.
bean soup is made with beans, chickpeas, corn and carrots with vegetable broth. Usually, tomatoes,
chopped onions, and chopped cilantro are
added, as well as crushed oregano and crushed red chili peppers. You
can serve soup with tortilla chips or bread. It’s really tasty and delicious
treat for your eyes and your stomach both.
Time: 3 Hours
time: 40 Minutes
Servings: 3
Category: Mexican Cuisine

1/2 Cup Kidney Beans/ Rajma
1/2 Cup Chickpeas
1/2 Cup Corn
1 Carrot, Chopped
1 Medium Onion, Chopped
2 Medium Tomatoes, Chopped
1/2 Tsp. Ginger Paste
2 Cup Vegetable Stock
1 Tbsp. Canola Oil
1/2 Tsp. Cumin Powder
1/2 Tsp. Chili Flakes
1/4 Tsp. Oregano
1 Tsp. Coriander Powder
Chopped Fresh Green Coriander
Salt & Pepper, for seasoning
Cheese, grated for garnishing
Wash and soak the beans and chickpeas for 4-5
Boil the both beans with water and salt till
to 4-5 whistles. Keep boiled beans and water separate.
Heat the oil in pan. Add onion, ginger paste
and cook till to slightly brown. Add tomatoes and cook till to little soft.
Add carrot, corn, boiled beans and chickpeas,
cumin powder, coriander powder, oregano, chili flakes and vegetable stock. Cover and
simmer for 20-25 minutes on low flame.
Add chopped coriander and seasoning with salt
and pepper. Garnish with grated cheese.
Serve hot Mexican bean soup with bread sticks
or corn chips.

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