Mexican Style Vegan Soup

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60 min



8 persons




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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.


  • 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

  1. 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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  2. While the beans are boiling, chop the onion.

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  3. Then mince the cloves of garlic

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  4. The next step is to dice the tomatoes

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  5. Now, it is high time to slice the bell pepper…

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  6. … and zucchini

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  7. 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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  8. 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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  9. Finally, add zucchini and bell pepper and keep cooking cook for 5 more minutes.

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  10. 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!

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