Zesty Mexican Bean And Corn Soup Recipe

About this recipe

This Zesty Mexican Bean and Corn Soup is a hearty, flavorful dish perfect for bringing the family together. Packed with vibrant red and green bell peppers, tangy tomatoes, and aromatic spices like smoked paprika and cumin, it delivers a comforting bowl of goodness while keeping things light and diabetic-friendly. Fresh coriander and a squeeze of lime add a refreshing touch, while the vegetable stock enhances the depth of flavor. Jain-compliant and vegetarian, this soup is ideal for those seeking a wholesome, satisfying meal without compromising dietary preferences. Whether served with crusty bread or enjoyed on its own, it’s a budget-friendly option that’s perfect for cozy evenings. Make family meals stress-free with AnyFeast, your trusted partner for planning delicious, nutritious dishes that fit seamlessly into busy schedules.

Ingredients

• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Potts Vegetable Stock Can
• 1 Lime - 1 Each
• 70G La Chinata Hot Smoked Paprika, 70G
• 100 G Trs Ground Cumin Jeera Powder
• - Tata Salt
• 1 Kg Red Onion 1kg
• 250G Garlic 250g

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add the asafoetida and stir for 30 seconds to release its aroma.
2. 2. Add the diced red and green bell peppers to the pot. Sauté for 4-5 minutes until slightly softened.
3. 3. Stir in the smoked paprika, cumin powder, chili powder (if using), salt, and black pepper. Mix well to coat the vegetables in the spices.
4. 4. Add the canned chopped tomatoes, black beans, sweetcorn, and vegetable stock to the pot. Stir to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.
6. 6. Taste the soup and adjust the seasoning if needed. Remove from heat.
7. 7. Ladle the soup into bowls, garnish with fresh coriander, and serve with a wedge of lime on the side for an extra zesty kick.