Spicy Mexican Black Bean Soup
by ratnamadhuri
03 Jan 2002
This recipe has been viewed 22233 times
Spicy Mexican black bean soup brings out the goodness of black beans which are naturally so rich in protein and calcium in a spicy delicious Mexican style prepared soup recipe.
Spicy Mexican Black Bean Soup recipe - How to make Spicy Mexican Black Bean Soup
Preparation Time: Cooking Time: Total Time:
1 tbsp olive oil
1 large sized onion, chopped
1 celery stalk, chopped
2 carrots, grated
4 cloves of garlic (lehsun), finely chopped
3 tsp chilli powder
1 tbsp cumin seeds (jeera) powder
1/2 tsp black pepper (kalimirch) powder
4 cups Vegetable Broth
4 (15 ounce) canned black beans
1 (15 ounce) tin of canned corn kernels (makai ke dane)
1 (15 ounce) tin of tomato puree
Method
- Heat oil in a vessel over medium heat for a minute.
- Add onion, celery, carrots and garlic and saute for 5 minutes.
- Sprinkle chili powder, cumin, and black pepper and cook for 2 minutes.
- Add vegetable broth,2 cans of beans, and corn and bring to a boil on high.
- Blend 2 cans of beans and tomatoes in a blender until smooth.
- Add to the boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
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