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
Stages of cooking
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.
While the beans are boiling, chop the onion.
Then mince the cloves of garlic
The next step is to dice the tomatoes
Now, it is high time to slice the bell pepper…
… and zucchini
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.
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.
Finally, add zucchini and bell pepper and keep cooking cook for 5 more minutes.
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!