Garden Fresh Mexican Bean Soup Recipe

About this recipe

Garden Fresh Mexican Bean Soup is a hearty and flavorful dish that perfectly combines the vibrant essence of Mexican cuisine with a Jain-friendly twist. Packed with protein-rich beans, fresh vegetables, and aromatic spices, this soup is designed to satiate your comfort cravings while catering to your dietary needs. Ideal for fitness enthusiasts, this wholesome meal is both nourishing and budget-friendly, making it a great choice for a cozy lunch or dinner. The addition of tangy lime juice and fresh coriander gives it a refreshing finish, ensuring it’s a crowd-pleaser for any occasion. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 540G La Costena Whole Black Beans, 540G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500 G Fresh Vine Tomato 500g
• 50 G Vandevi Asafoetida 50g
• 50G Pepper Black Ground BWFO
• - Fresh Asian Coriander Bunch
• 1 Pc Gopuff Morrisons Cabbage
• 1 L Olive Oil – Organic
• 300G Ashoka Lime Pickle In Olive Oil 300g
• 100 G Trs Ground Cumin Jeera Powder
• 400 g Trs Turmeric Powder 400G
• - Tata Salt

Instructions

1. 1. Heat olive oil in a large pot over medium heat. Add hing (asafoetida), cumin powder, smoked paprika, and turmeric powder, stirring for 30 seconds to release their aroma.
2. 2. Add diced red bell pepper, chopped tomatoes, and shredded cabbage to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
3. 3. Stir in the cooked black beans and kidney beans, ensuring they are evenly mixed with the vegetables and spices.
4. 4. Pour in enough water to achieve your desired soup consistency. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, allowing the flavors to blend.
5. 5. Season the soup with salt and ground black pepper, adjusting to taste. Remove the pot from heat.
6. 6. Finish by stirring in fresh lime juice and garnish with chopped coriander. Serve hot and enjoy!