Spicy Mexican bean soup. Mexican soup - lunch will be original! Recipes for various Mexican soups: with corn, beans, minced meat, chicken, rice

Mexican soup is a traditional Mexican liquid dish, spicy and hearty. Spicy taste, vegetable aroma and pleasant texture distinguish it from other soups.

The dish can be prepared in the form of a puree or more liquid, it all depends on the selected ingredients and the preferences of the cook. The cooking time depends on how quickly the meat and beans cook.

Despite the fact that Mexican soup is a traditional dish, it can be modified with the help of additional components. A prerequisite is the use of hot pepper. In Mexico, the soup is so spicy that not all tourists can appreciate its taste. Outside this country, the dish is made less spicy so that it is more familiar to a European gourmet.

It is best to prepare Mexican soup in season so that the vegetables are natural. Then the dish will be very fragrant and rich.

How to cook Mexican soup - 15 varieties

A favorite of spicy first courses, it will become a favorite for those who love spicy food. The big plus of this soup is that over time it only becomes tastier. Therefore, it can be safely prepared for several days.

Ingredients:

Blue bow - 1 pc.
Dried hot pepper - 1 pc.
Cumin - 1 tsp
Oregano - 1 piece
Garlic - 1 clove
Olive oil for frying
Sugar - 2 tsp
Tomato paste - 1 tbsp
Canned tomatoes - 300 g
Vegetable or chicken broth - 1 l

Cooking:

Pour olive oil into a hot frying pan. Finely chop the onion, garlic, hot pepper. Fry everything and season with cumin and oregano. You also need to add some sugar.

Fry for a couple of minutes, and then add tomato paste to the mass. Simmer for a couple more minutes.

Add beans and chopped tomatoes. Pour in the broth, bring to a boil and simmer for another 15 minutes.

To prevent the pepper from being overly spicy, the roast must be periodically diluted with oil.

This recipe does not involve the use of hot peppers. Therefore, soup can be prepared by anyone who considers spicy food harmful to themselves.

Ingredients:

Bacon - 200 g
Onion - 1 pc.
Tomatoes - 2 pcs
Sweet pepper - 1 pc.
Croutons - 2 pieces
Garlic - 3 cloves
Salt, ground black pepper
Broth - 500 ml

Cooking:

Bacon cut into strips and fry with onions. Add peppers, tomatoes and half the garlic to the fry.

Put the mixture in boiling water, salt and sprinkle with croutons. They must first be mixed with chopped garlic.

Corn is often used in Mexican dishes. The combination of sweet corn and hot pepper is unusual. Such an original taste will pleasantly surprise the gourmet.

Ingredients:

Corn - 1 can
Minced meat - 200 g
Tomatoes - 6 - 8 pcs
Bulgarian pepper - 3 pcs
Onion - 2 pcs
Hot pepper - 1 pc.
Carrot - 2 pcs
Potato - 3 pcs
Greenery
Vegetable oil

Cooking:

All vegetables, except potatoes, should not be cut into large pieces (approximately you need to focus on the size of the corn). Potatoes are cut into larger pieces.

Tomatoes should be grated on a coarse grater.

Pour vegetable oil into the bottom of the pan and fry the onion. Add minced meat to it, season.

Then they are roasted in stages: carrots, bell peppers and hot peppers, and then corn and tomato mixture.

Then add the potatoes and cook until tender, about 15 minutes.

This soup has a tendency - the longer the hot pepper is cooked in the soup, the sharper it is. Knowing this culinary secret will allow you to adjust the taste of the soup.

This soup is a real classic of the genre. Since colonial times, it has always been on the Mexican table.

Ingredients:

Corn - 1 can
Butter - 4 tbsp
green onion

Cooking:

Fry corn in butter. Add some water and simmer for a few minutes.

Then remove from heat and beat with a blender.

Return to heat, add chopped onion and lime juice. Boil.

The combination of tomatoes, corn, cream and hot peppers seems inappropriate, but in fact the soup turns out to be tasty and satisfying.

Ingredients:

Potato - 5 pcs
Minced meat - 350 g
Cream - 150 ml
Canned tomatoes -1 bank
Corn - 1 can
Hot pepper to taste
Processed cheese - 1 - 2 pieces
Vegetable oil

Cooking:

Pour oil into the bottom of a saucepan with a thick bottom, fry the minced meat. Add corn to it. Simmer for a few minutes.

Add diced potatoes. Pour the mass with water or broth.

Chop the hot pepper and add to the soup along with the tomatoes. After a few minutes, add melted cheese. Mix well and cook for 10 minutes.

Unusual soup with green bananas is very satisfying. Chicken and celery add satiety and flavor to the dish.

Ingredients:

Onion - 1 pc.
Chicken - 700 g
Celery - 1 stalk
Corn - 1 can
Green bananas - 4 pcs

Cooking:

Boil the chicken, remove from the pan and tear into fibers.

Add onion, celery, corn to the broth. All components must be pre-cut.

Bananas cut into small plates and pour into the soup along with chicken meat.

A traditional Mexican soup that has been made for centuries. Sharp, spicy, colorful - everything, as it should be in Mexico.

Ingredients:

Spices for "Taco" - 1 set
Broth - 1 l
Rice - 1/2 cup
Onion - 1 pc.
Carrot - 1 piece
Celery - 1 stalk
Hot red pepper - 1 pc.
Garlic - 2 cloves
Minced meat - 400 g
Salt, black pepper

Cooking:

Boil rice. Bring the broth to a boil, add vegetables and rice there.

Salt minced meat, add pepper and garlic. Form meat balls and also send to the soup.

Season the soup generously with Taco spices.

This soup is served cold. In the hot season - this is a real salvation.

Ingredients:

Corn - 1 can
Boiled eggs - 4 pcs
Sour cream - 2 tbsp
Broth - 1 l
Onion - 1 pc.
Garlic - 2 cloves
Chili pepper - 1 piece

Cooking:

The principle of preparation does not differ from the standard soup. Just let the soup cool before serving.

Add corn, chopped chili, onion, garlic and boiled eggs to the boiling broth. Boil 15 minutes.

Add sour cream and salt to taste. Let the soup simmer for another 5 minutes.

Smoked sausages can add flavor and calorie content to the soup. They make a great alternative to minced meat or chicken.

Ingredients:

Minced meat - 250 g
Bulgarian pepper - 1 pc.
Tomatoes - 500 g
Canned beans - 1 can
Smoked sausages - 200 g
Potato - 4 pcs
Onion - 1 pc.
Vegetable oil

Cooking:

Cut potatoes into cubes and place in a pot of boiling water.

Fry minced meat with onions, bell peppers and tomatoes. Salt the mass and season with other spices.

Cut sausages into slices.

Pour the roast with minced meat, beans and sausages into the soup. Cook for another 20 minutes.

Tomatoes can be taken fresh, frozen or canned.

Lentils will give the soup a rich taste and will be a great alternative to meat.

Ingredients:

Rice - 1 cup
Lentils - 1 cup

Cooking:

Soak the lentils in hot water for several hours. Then send it to the pan and cook until almost cooked.

Add rice and cook until it is ready.

Take out the ingredients and blend with a blender. Pour back into the broth, season with salt and bring to a boil.

A real family dish that is prepared by all Mexican relatives. It is very rich and high in calories.

Ingredients:

Pork legs - 4 pcs
Cartilage - 500 g
Dry peppers - 500 g
Onion - 2 pcs
Garlic - 4 cloves
Salt to taste
Hot pepper - 1 pc.
Corn - 1 can
Barley - 1 glass

Cooking:

Place pork cartilage and legs in a large saucepan. Cook over medium heat for 40 - 60 minutes. When the meat is cooked, take it out and sort it into portions.

Fry dry peppers in a pan without oil until they become soft. Cut them up and add to the broth. Send onions, garlic and corn there. An hour before the end of cooking, add barley.

Chop the hot pepper and also add to the soup.

It is important not to overcook the peppers. Otherwise, they will give the soup the taste of burnt ingredients.

Like any bean soup, this dish is very satisfying. But at the same time, it has a minimum of ingredients and is prepared within 15 minutes.

Ingredients:

Canned white beans - 2 cans
Hard cheese - 150 g
Meat broth - 1 l

Cooking:

Bring the meat broth to a boil. Add beans, cook 10 minutes.

Salt and add grated cheese. Another 5 minutes and the soup is ready.

In translation, the name sounds like "chili with meat." This recipe can also be found in Texas cuisine.

Ingredients:

Minced beef - 200 g
Canned beans - 1/2 cup
Tomatoes - 250 g
Ground ginger - 1/2 tsp
Oregano - 1 tsp
Mixture of ground peppers
Chili pepper dried - 2 pcs
Onion - 1 pc.
Garlic - 2 cloves
Broth - 1 l

Cooking:

Fry minced meat with onion, garlic, tomatoes and spices in vegetable oil.

Add chili pepper and let simmer for a few minutes.

Then add the beans. Pour in the broth so that the soup is not too thin.

A very simple soup to make and make. It will be useful after the holidays to loosen up your diet a little and give the body a rest.

Ingredients:

Rice - 1 cup
Tomatoes - 10 pieces
Sweet pepper - 2 pcs
Onion - 2 pcs
Salt, spices to taste

Cooking:

Boil rice in water. Add enough liquid so that it remains after the rice is cooked.

Chop tomatoes, peppers and onions. Fry vegetables.

Combine vegetable mass and rice with water. Bring to a boil and season.

Such a soup is rarely tasted in even Mexican restaurants outside of Mexico. To discover this amazing dish, you need to cook it yourself.

Ingredients:

Pumpkin - 1 kg
Broth - 1 l
Onion - 1pc
Cream - 200 ml
Garlic - 6 cloves
Brandy - 50 ml
Butter - 100 g
Salt pepper

Cooking:

Grate the pumpkin on a coarse grater. Fry in butter with onion and garlic. When the mass becomes soft and homogeneous, pour in the brandy and let the alcohol evaporate.

Pour the mass with broth and gradually pour in the cream. Cook for about 10 more minutes.

Mexican cuisine is so unusual that it will surprise the gourmet with any of its dishes. Delicious colorful soup can be sentenced very quickly. The main thing is not to overdo it with pepper.

Step 1: prepare the ingredients.

Canned peas, beans and corn must be removed from the jar, draining excess water. Defrost minced meat at room temperature. Finely chop the onion and garlic, but do not mix yet. Cut the tomatoes in their own juice into slices or take already chopped ones, we will use them together with the liquid.

Step 2: fry the minced meat.

Heat a small amount of oil in a frying pan and throw the minced meat into it. Add paprika and hot peppers to the meat (and feel free to add more spices), as well as chopped garlic cloves. Fry everything together for 1 minute, stirring.

Add the chopped onion to the minced meat and fry everything together until the onion is soft and translucent. And do not forget to mix everything so that it does not burn.

Step 3: prepare the broth.

Boil the water for the soup in a saucepan, dissolving the bouillon cube in it.

Step 4: Cook Mexican Soup.

Send the minced meat fried with onions and spices into the boiling broth, wait for it to boil again, reduce the heat and cook everything for 30 minutes.
Then add the corn, peas, beans and tomatoes along with the juice. Mix everything and cook for a few more minutes.
At the end, remove the Mexican soup from the heat, check if there is enough salt, if necessary, add more salt. You can also add black pepper for extra flavor. All! Serve to the table.

Step 5: Serve Mexican Soup.

Serve this Mexican soup with crispy garlic croutons or a garlic baguette. Original and tasty. Great hot lunch dish. And anyone can easily cook it, regardless of the presence of culinary skills.
Bon appetit!

Minced meat is best taken with mixed meat, so the soup turns out to be the tastiest.

Mexican spicy chicken soup- spicy, slightly spicy, thick tomato soup with chicken and beans.

Very easy to prepare, especially since most of the ingredients are sold ready-made. Such a soup does not require much labor, and anyone can cook it, even very far from cooking. This is especially true for men who, for whatever reason, have to cook on their own. Not all the time to be content with , and .

For the Mexican Spicy Soup you will need:

For a 3 liter pot of soup.

Chicken breasts. 2-3 pieces, depending on the size.
Beans. 2 banks. Without any sauces.
Corn. 1 bank. Here the bank is small - it was enough.
Onion. 1 large and 1 small onion.
Garlic. 3 cloves.
Salsa with vegetable pieces. ½ cup or to taste.
Tomatoes in own juice. 1 bank.
Passata (mashed tomatoes) or sliced tomatoes in their own juice. 1 pack (500 ml).
Salt. Taste.
Freshly ground black pepper. Taste.
Chili flakes. Medium sharp. 1 tablespoon.
Dry basil. 1 teaspoon.
Oregano (oregano) dry. 1 teaspoon.
Parsley. Fresh (small bunch) or dry (2 teaspoons)
Black peppercorns (or a mixture of peppers) 1 teaspoon.

For submission:

Sour cream. Taste.
cilantro. finely chopped. Taste.
Grated cheese. Taste.

For this dish, it is best to take ready-made tomatoes in their own juice. From ordinary, even summer ground tomatoes, this soup will turn out worse.

Cooking Mexican spicy chicken soup.

Place the chicken breasts in a saucepan and cover with cold water. approximately 2.5 liters. Add salt to taste. Bring to a boil, carefully remove the noise (foam), add a small onion, peeled and cut in half, dry or fresh parsley (fresh is better), and peppercorns.

Boil chicken breasts over low heat for about 40 minutes. If you already have cooked chicken breasts left in this broth, then skip this step and immediately proceed to cooking the soup.

About 20 minutes after the start of cooking the broth, we will begin to prepare the soup itself.

Finely chop the onion.

Also finely chop the garlic. We cut it, a garlic press will not work.

In another pan, heat a little vegetable oil and pour the chopped onion and garlic.

Stirring, lightly fry the vegetables on medium until the moment when the onion begins to become transparent.

Add chili flakes, basil and oregano, salt a little.

Stir and fry everything together for about a minute and a half or two.

Then add to the pan a full package of trade winds - mashed tomatoes ( not tomato paste, namely tomatoes in their own juice) or tomato slices in their own juice. We also add about half a glass of ready-made salsa, ready-made beans and corn.

If you use purchased ready-made beans in jars, then you need to throw them in a colander and rinse. Beans must be bought in their own juice. If there is such a desire, then you can soak dry beans in warm water the day before, and boil it for about an hour and a half on the day of cooking. Cook beans, however, like all legumes, you need in soft water and without adding salt.

Stir, bring to a boil over medium heat and cook for 5-7 minutes.

Then add whole tomatoes along with all the juice. Now on sale, cherry tomatoes canned in their own juice are often often found. They fit best as they fit well in a spoon and are easy to eat.

By this time the chicken was already cooked.

We take the fillet out of the broth and use two forks to disassemble the fillet into fibers.

We spread the chicken fillet in a pan with tomatoes and beans.

Gently mix everything so as not to crush whole tomatoes and let the soup simmer for about 5 minutes. This is done so that the chicken begins to absorb the tastes and smells of the future soup.

Then pour the strained broth into the pan, which was obtained after boiling the chicken breasts.

Bring the soup to a boil over low heat and boil for 10-15 minutes, avoiding a rapid boil.

There are two options for cooking this soup. The first one means immediately put 100-150 grams of sour cream into the pan with the broth and cook the soup right away with it.

This option is only suitable if you eat the entire soup immediately after cooking. Leaving such a soup with sour cream in the refrigerator until the next day is not recommended, since it is very likely that the soup will turn sour.

And the next day Mexican spicy chicken soup has time to infuse and become much tastier. So it’s better not to put sour cream in the soup right away, but add it directly to the plates.

Turn off the fire, give Mexican spicy soup stand for 10 minutes, then pour the soup into bowls, add chopped cilantro, sour cream and a little grated cheese.

All is ready.

The soup is very thick, rich, dense and tasty. Slightly spicy, but this sharpness does not burn, but delicately warms.

If you are a fan of spicy, unusual and incredibly hearty dishes, then you will like the traditional Mexican soup. It is a tomato puree and is easy to prepare. Mexican soup has a spicy, spicy taste, vegetable flavor and looks very appetizing.

It is perfect as a first course for a homemade dinner. Treat yourself and your family to this amazingly spicy Mexican soup according to our recipes.

Mexican chili soup

One of the most popular soups is Mexican chili soup. The appearance of this soup is very interesting: it is a thick consistency of bright red color. The main ingredients of the soup are tomatoes, minced meat and peppers. This Mexican soup recipe is very easy to make and usually takes no more than an hour.

For cooking you need:

400 g minced meat
2 pcs. onion
3 garlic cloves
3 chili peppers
2 tbsp black pepper
1 PC. canned tomato
tomato paste
1 tsp cocoa
Salt and sugar to taste

Prepare vegetables. Clean and cut the onions into small pieces. Wash the chili peppers, cut into small strips or squares. Peel the garlic and mince. Place chopped vegetables on a separate plate and set aside for a while. Separate the skin from the tomato and cut into cubes, then set aside in a separate plate.

Prepare two burners. Put a saucepan on one and add oil there, on the other - a frying pan, also with oil. You can fry everything in one pan, but there is a risk that vegetables or meat will not be fried well and the dish will lose its exquisite taste. Therefore, in a saucepan it is better to fry only peppers, onions and garlic.

Place the minced meat in a preheated pan and knead it with a fork as it cooks. Minced meat should be fried, but not fried, so carefully monitor its cooking. Add some black pepper and salt.

Transfer the prepared minced meat to a saucepan with vegetables, add chopped tomatoes, water and tomato paste there. Close the lid and boil for 50 minutes. The Mexican soup mix is almost ready.

At the end of time, throw beans into the soup, salt, add cocoa. Boil the resulting soup for another 20 minutes.

Mexican chili soup with beans can be served in a variety of ways. Some prefer to combine it with boiled rice, then the soup acts as a kind of spicy sauce. But the most convenient way is to serve Mexican tomato soup with pita bread. Any greenery available in the house can serve as decoration.

Mexican Chicken Soup

No less exotic option for making Mexican bean soup is this recipe. It differs in that its composition, instead of the usual minced meat, includes chicken hams. Due to this, Mexican tomato soup becomes more tender, but at the same time remains quite spicy.

Ingredients for 4 servings:

2 pcs. chicken leg
1 PC. onion
1 PC. carrots
Celery
2 garlic cloves
200 g canned tomatoes
1 can of beans
Salt pepper
Greens for decoration
300 g corn
Bay leaf
Lemon juice

Step by step cooking

Prepare a pot for the ham. Place them there, fill with two liters of water, add bay leaf and pepper.
Put to cook on medium heat, after the meat boils, turn off the gas and boil until the chicken is ready. It takes 30-40 minutes.
While the meat is cooking, take care of the vegetables. Cut carrots, along with onions and celery, into small cubes. You should get approximately the same proportions of vegetables.
Heat a frying pan with sunflower oil, place the chopped vegetables there and fry for 8-10 minutes. Remember to stir occasionally to avoid burning.
Then chop the garlic and add to the already fried vegetables. Leave for a couple more minutes. Crush the tomatoes and pour over the vegetables along with the juice. Cook for 5 minutes.
Remove the cooked chicken from the pan, separate the meat from the bones and cut into small slices.
Pour the Mexican mixture from the skillet into the remaining chicken stock for the soup.
Put the beans, corn and, directly, the chicken meat itself there.
If the resulting soup with the Mexican mixture turned out to be cold, then heat it for 10 minutes.
When serving, decorate the dish with herbs, season with lemon juice.

Mexican bean soup is ready. Bon appetit!

Step-by-step recipes for Mexican soup with beans and corn, chicken, meatballs, beef, peas, bell peppers and no meat

2018-07-02 Julia Kosich

Grade
prescription

1894

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

1 gr.

carbohydrates

7 gr.

44 kcal.

Option 1: Classic Mexican Bean Soup Recipe

Mexican cuisine is famous for many dishes that can be attributed to snacks. As for soups, less is known about them. Although spicy tomato Mexican soup with beans is cooked today not only in restaurants, but also in their own kitchens. However, if you haven't tried this first one yet, we will tell you about several options, one of which you will definitely like.

Ingredients:

one and a half liters of beef broth;
salt / ground pepper to taste;
one and a half cups of white beans;
three to four cloves of garlic;
three juicy medium tomatoes;
a piece of butter (butter) for frying;
125 grams of onions;
fresh parsley in soup;
3-4 grams of fresh chili;
110 grams of potatoes.

Mexican bean soup recipe step by step

Pour one and a half cups of white beans with cool water overnight. The next morning, wash the beef piece on the bone (about 350 grams). Transfer to a large saucepan.

Pour in water (two and a half liters). Boil for one and a half hours. During this time, about a liter of liquid will evaporate. In addition, put the boiled beans in another container.

At this time, peel and chop the onion. Also blanch all juicy tomatoes. Chop into small pieces.

Fry onion in melted butter. After a couple of short minutes, pour in the prepared tomatoes without the skin.

Now add black pepper, chopped chili and salt. Mix. Simmer for nine minutes. If the liquid evaporates too much during the process, add a little broth.

In parallel, drain the muddy water from under the beans. Then get the meat, and strain the rich broth. Pour into a clean saucepan. Send to medium fire.

As soon as it boils, pour the contents of the pan as carefully as possible. Introduce cubes of potatoes, peeled and washed.

Pour in the beans, throw in the disassembled beef and cover with a lid. Cook Mexican soup with beans for a quarter of an hour. When potatoes are soft, add crushed garlic and chopped parsley.

Cover the first dish tightly, turn off the burner and let stand. Serve with corn tortillas or plain crispy baguette.

To get a more uniform dressing of onions and tomatoes with spices, we recommend grinding the frying with an immersion blender. As for the beans, the cooking time may vary depending on the size and variety.

Option 2: Quick Mexican Bean Soup Recipe

Ingredients:

a can of canned beans;
235 grams of chicken fillet;
one and a half liters of clean water;
large potatoes;
two tablespoons of tomato paste;
chili and garlic in soup;
salt and spices in the soup;
any greens for sprinkling.

How to make Mexican Bean Soup

Transfer the prepared (peeled) chicken fillet to a saucepan with boiling water. Boil the base of the soup over high heat for about a third of an hour.

During this time, chop the chili, any herbs and garlic. Also open canned beans in tomato sauce.

Get the finished bird, then strain the broth. Return to burner. Immediately introduce potato small cubes, washed from starch.

Continue languishing for another 14 minutes. Then throw the contents of the jar along with the sauce. Also add tomato paste. Salt and mix, seasoning with spices.

Now add garlic and hot chili. Boil the Mexican bean soup for another 2-3 minutes. Switch off the stove. Fall asleep with greens. After a short infusion, serve with bread or tortillas.

Canned beans contain salt and some other spices. Therefore, after adding them, taste the first dish, you may need to adjust the amount of spices used.

Option 3: Mexican Meatball and Bean Soup

If you prefer meat over chicken, be sure to try today's soup with small neat meatballs. It will be hearty and absolutely delicious!

Ingredients:

205 grams of minced meat;
one and a half liters of water;
a can of white beans;
salt / spices for soup;
129 grams of potatoes;
four cloves of garlic;
to taste chili;
onions and butter for frying;
greens for soup;
a tablespoon of tomato paste without spices.

How to cook

Remove the skin from a fairly large potato. Cut and wash the resulting cubes. Place in a clean deep bowl.

Pour out all the water, preferably filtered. Now knead the minced meat prepared in advance in a bowl. Roll out small meatballs with your hands (wet).

Send the balls into the water with potatoes. Turn on the burner and cook the broth at a minimum fire for about a quarter of an hour.

During this time, fry finely chopped onion in melted butter. Pour the fried onion into a bowl.

After the previously set time, pour out the white beans (it is better to take canned food in tomato sauce). In addition, introduce a tablespoon of paste (tomato).

Salt Mexican soup with beans, season with chopped chili and squeezed garlic. Salt to taste.

Simmer the first on the smallest burner for another three to four minutes. Then fill the soup with herbs.

When boiling the broth, both meatballs and potatoes will "give" foam. Therefore, before introducing the rest of the ingredients, we recommend removing the foam and wiping the inner walls of the pan with napkins.

Option 4: Mexican Bean and Red Pepper Soup

In addition to the above ingredients, sweet especially red pepper can be called another traditional product for Mexican cuisine. That is what we will include in the next recipe.

Ingredients:

1.5 liters of beef broth;
a can of canned red beans;
large sweet (red) pepper;
two dessert spoons of tomato paste;
large fresh potatoes;
canned beans (can);
onion for frying in oil;
garlic and a little chili in the soup;
coarse salt in the soup.

Step by step recipe

Strain the pre-boiled beef broth without meat. Break the piece into small pieces.

Fry the chopped onion in butter in a pan. After four minutes, pour in half a glass of broth. Dissolve tomato paste.

Add chili and garlic (both minced). While the dressing is stewing, peel and chop the potatoes. Send the cubes to the pan with the broth and bring to a boil.

Now put the contents of the pan into the Mexican bean soup. Mix everything by adding salt.

Boil the savory first for another 13-14 minutes, until the potato cubes are soft. Only then turn off the burner.

We suggested adding red pepper to the soup raw. So it will give more aroma and unique taste. However, it is permissible to fry this vegetable along with onions.

Option 5: Meatless Mexican Bean, Corn, and Pea Soup

In the last option, we suggest not using meat. But we will include pickled corn and canned peas in the composition. It will be bright and external, and to taste!

Ingredients:

four tablespoons of corn (pickled);
a can of any beans in tomato dressing;
four tablespoons of peas (canned);
one and a half liters of clean cold water;
butter for frying;
fresh onion;
three full spoons of tomato paste;
salt/chili/garlic;
greens (chopped) for sprinkling;
209 grams of fresh potatoes.

How to cook

Peel onions and potatoes (large root crops). Chop the first as finely as possible, chop the second into cubes.

Now pour the potatoes into a tall saucepan, where pour water. Put to cook on the middle burner.

Pour the prepared onion into the hot butter. Fry until completely transparent. Then add tomato paste diluted in a glass of water. Reduce fire power.

Immediately throw beans from the jar. Introduce corn and green peas. Ten minutes later, add chili and garlic. Salt.

After three minutes, carefully pour the stewed dressing into a saucepan with potatoes. Simmer Mexican bean soup for 15-16 minutes. At the very end, cover the first with greens.

Since we do not use meat, it is advisable to stew almost all the ingredients (except potatoes) in tomato dressing with garlic and chili. As for additional spices, it is permissible to dream up here in order to fill the soup with unique flavors.

Spicy Mexican bean soup. Mexican soup - lunch will be original! Recipes for various Mexican soups: with corn, beans, minced meat, chicken, rice