Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mexican bean soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. The other main ingredient in this Mexican bean soup recipe is yellow onion, which is also one of the cheaper things you can buy at the grocery store. You'll also need some chicken broth (super cheap if you make your own from chicken scraps!), garlic, salt, pepper, vegetable oil, and a little bit of cayenne pepper and cumin. Mexican oregano seems to work really well in this dish so use that if you have it, but traditional oregano will work fine too.

Mexican Bean Soup is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mexican Bean Soup is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have mexican bean soup using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Bean Soup:

1. Make ready 1 cup boiled red kidney beans
2. Get 2 tbsp olive oil
3. Take 1 tbsp finely chopped garlic
4. Take 1/2 cup finely chopped red bell pepper
5. Prepare 1/2 cup finely chopped green capsicum (I didn't use)
6. Get 1/2 cup finely chopped tomatoes
7. Take 1 tbsp tomato puree
8. Make ready 2 cups roughly chopped fresh tender spinach leaves
9. Prepare 2-3 Sun dried tomatoes (optional)
10. Get 1 tsp oregano(dried)
11. Get to taste red chilli powder
12. Take 1/4 tsp cumin powder
13. Take to taste salt
14. Get For garnish:
15. Make ready as required Coriander leaves and spring onions
16. Make ready as required Feta cheese (crumbled)

Be the first to review this recipe. Quick and easy soup recipe that also freezes wonderfully. Make a double batch and freeze individual portions for quick lunches. Make veggie or bean soups thick and creamy.simply puree a cup or so of the soup in a blender, then stir it back into the soup pot.

Instructions to make Mexican Bean Soup:

1. Soak the red kidney beans for 6-8 hours or overnight. Boil the beans till it’s soft.
2. Don't over boil but at the same time make sure the beans are cooked till slightly split open but still hold their shape too.
3. Take oil in a thick bottomed pan. Add the garlic and fry for a few seconds. Now add the tender spinach leaves, red bell peppers, tomatoes and green capsicum one by one, frying for a few seconds after each addition. Add dried oregano.
4. When everything is cooked and soft, add the cooked kidney beans along with the water it was boiled in. Can add more water or vegetable stock to make the required consistency of soup.
5. Season it with salt, chilli powder and cumin powder. - Let it boil nicely and simmer for 5 to 10 minutes.
6. Serve hot in a bowl by garnishing it with chopped spring onions, coriander leaves & crumbled feta. (I don't like feta so I didn't use)
7. You can eat as well as sip it! - One can have it with steamed rice. It can be served with tortilla or toasted bread too.

Make a double batch and freeze individual portions for quick lunches. Make veggie or bean soups thick and creamy.simply puree a cup or so of the soup in a blender, then stir it back into the soup pot. Charro beans is a Mexican style soup, consisting of pinto beans submerged in a broth full of amazing flavors. The flavors come from many different types of meat like beef franks, chorizo, ham, and bacon. Extra Crispy Onion Rings In some parts of Mexico they add pork rinds and beer to change the flavor up a little bit.

So that is going to wrap this up for this exceptional food mexican bean soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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