Mexican Veggie Soup Recipe | Soup of the day
Here is an easy recipe to prepare Mexican inspired Beans and veggie soup. Its hearty, healthy and flavourful.
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Ingredients/ Method
1 cup of Black Beans ( soak them in water overnight)
1/2 cup chopped Onions
2-3 garlic cloves
2-3 tbsp oil
1/2 tsp cumin powder
Salt Per taste
1/2 tbsp Taco seasoning
4-5 cups of water
1 cup corn
1 cup chopped carrots and bell peppers
Optional- Cilantro as a garnish
Method:
- Soak beans in water overnight.
- Heat some oil in a pressure cooker. Fry some onions and garlic. Add salt and cumin.
- Stir for 2-3 mins. Add veggies. Mix well. Add tomatoes.
-Add beans and taco seasoning. Add water.
- Cover the lid and pressure cook for 2-3 whistles.
- When the cooker cools down, open the lid and garnish with cilantro.
- Serve Warm
CALDO DE RES! MEXICAN BEEF VEGETABLE SOUP!❤
3/4 of a cabbage
2 sweet ears of corn (cut into 3)
1 chayote (peeled and diced)
1 Anaheim pepper (seeded and diced)
1 sweet potato (cut in 3 with skin)
6 red small potatoes (cut in half)
3 diced celery ribs
3 medium carrots (cut into bite size pieces)
4 medium squash (cubed)
3 beef shank meat
1 1/2 lb.chuck roast pieces
1 medium chopped onion
3 diced roma tomatoes
2 handfuls of fresh green beans
3/4 tsp peppercorns( grounded)
3/4 tsp whole cumin (grounded)
4 garlic cloves ( grounded)
1/2 cup chopped cilantro
salt
6 quarts of water (you decide)
1 cup beef broth or bouillon
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Vegetarian Tortilla Soup
This easy vegetarian tortilla soup recipe is filled with a hearty blend of beans, fire-roasted tomatoes, and Mexican-inspired seasoning. Topped off with crunchy oven-baked tortilla strips and avocado for a flavorful, meatless meal in just over 30 minutes.
Recipe:
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Hearty Vegetarian Tortilla Soup
Hearty, warming, and loaded with vegetables, this vegetarian tortilla soup is guaranteed to become your winter comfort meal.
#recipe #vegetarian #soup
Get the Full Recipe:
मैक्सिकन नाचो सूप (Mexican Nacho Soup, Veg Recipe) by Tarla Dalal
Mexican Nacho Soup,
Recipe Link:
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Mexican Nacho Soup
A bowlful that’s packed with fun! The Mexican Nacho Soup features sweet corn in a wonderfully tangy tomato base pepped up with a dash of garlic and red chillies. But, what makes this soup a real topper is the garnish of nachos and cheese, which makes it truly, truly a-w-e-s-o-m-e. You will enjoy the crunch of nachos, the gooeyness of cheese, a bit of tanginess, juiciness, spice... in every spoonful of this soup. Indeed, it’s an experience to savour.
Preparation Time: 15 minutes.
Cooking Time: 22 minutes.
Serves 4.
1 cup boiled sweet corn kernels (makai ke dane)
4 cups roughly chopped tomatoes
2 tbsp butter
1½ tsp chopped garlic (lehsun)
¼ cup chopped onions
1 tbsp cornflour
2 tsp dry red chilli flakes
2 tsp sugar
Salt to taste
1 cup nacho chips, broken into pieces
2 tbsp grated processed cheese
1. Combine the cornflour and ½ cup of water in a deep bowl and mix well. Keep aside.
2. Combine the 2 cups of water and tomatoes in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
3. Cool completely and blend in a mixer till smooth.
4. Strain the tomato pulp using a strainer and keep aside.
5. Heat the butter in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and cornflour-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
7. Add the corn, chilli flakes, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
8. Just before serving, pour equal quantities of the soup into 4 individual bowls and sprinkle ¼th of broken nacho chips and ½ tbsp of cheese over it.
Serve immediately.
Delicious Tasting Vegetarian Tortilla Soup | Gluten Free
This is a really simple recipe that taste incredible! 15 minutes of prep and 25 minutes of cooking and its ready!
Ingredients: Yields 8 Portions
1 onion- Chopped
3 Cloves Garlic -Chopped
1 Tablespoon Olive Oil
1 Tablespoon Chili Powder
1 Teaspoon Dried Oregano
1-28 ounce can Crushed Tomatoes
1- 15 ounce Can Black Beans
1 4ounce Can Green Chilis
6 Cups water
3 1/2 Tablespoons of either Chicken or Vegetable Base
1 Cup Frozen Corn Kernels
1/4 Cup Cilantro
Optional- Not for vegetarians- 2 Chicken Breasts -cut into quarter inch pieces
To Garnish: 3 Cups lightly Crushed Tortilla Chips, 8 ounces of either Cheddar or Jack Cheese, and 2 Avocados sliced
Happy Cooking!