The national cuisine of Mexico has incorporated the culinary traditions of the Spaniards and the Aztecs. The local population makes extensive use of rice, avocados, hot peppers, tomatoes, beans and corn. All these products serve as a good basis for creating hearty and spicy dishes, which can be prepared even by one who has never been to this distant country. Later in the article you will see some very simple recipes for Mexican beans and beans soup.
With vegetables
This soup does not contain a single gram of meat or other animal products. Therefore, this option is suitable for those who fasting or follow a vegetarian diet. To prepare it for a family dinner, you will need:
- 200 g canned beans (preferably white);
- 2 juicy carrots;
- 2 ripe tomatoes;
- 2 cloves of garlic;
- 2 liters of drinking water;
- 1 celery;
- 1 onion;
- 1 tbsp. l chopped parsley;
- ¼ chili pod.
The cooking process looks like this:
- Wash onions, carrots, garlic and chili, if necessary, free from the peel and seeds, and then cut and sent to a pan with boiling water.
- After about ten minutes, tomato slices and finely chopped celery are immersed in the broth.
- After about a quarter of an hour, all this is supplemented with canned beans, seasonings and chopped parsley.
- All this is boiled for another five minutes and removed from the stove.
Before serving vegetable Mexican soup with beans, insist for a short time under the lid and only then pour into plates.
With avocado and chicken
This thick, satisfying and low-calorie soup can be introduced into the diet of losing weight women who dream of a slim figure. It has a striking appearance and a pleasant moderately sharp taste, because it can not be called simple or too bland. To cook a true Mexican bean soup for yourself and your family, you will need:
- 2 chilled chicken breasts (without skin and bones);
- 2 onions;
- 2 cloves of garlic;
- 1 can of canned tomatoes;
- 1 lime;
- 1 bunch of fresh cilantro;
- 1 tbsp. l olive oil;
- ½ cup canned beans (red);
- ½ chili pod;
- ½ cup canned corn;
- ½ avocado;
- salt, pepper and water.
You need to cook soup like this:
- The washed chicken is poured with four glasses of water, brought to a boil and left to cook over low heat.
- Almost immediately, a whole bulb is immersed in the simmering broth.
- Once the meat is cooked, it is removed from the pan and cut into pieces. The bulb is also extracted from the broth, but it is simply thrown away.
- A dressing made from fried onions, garlic, chili and tomatoes is sent to the hot chicken broth.
- All this is brought to a boil, supplemented with pieces of chicken, salt, pepper and after a couple of minutes removed from the stove.
- Before serving, lime juice and a mixture of chopped avocado, chopped cilantro, corn and beans are added to each serving.
With pasta and ground meat
This delicious and moderately spicy Mexican soup with minced meat and beans has a high energy value, which means that it will not escape the attention of lovers of a tight lunch. To prepare it, you will need:
- 100 g of any pasta;
- 100 g of twisted meat;
- 5 tomatoes;
- 1 onion;
- 1 can of corn;
- 1 clove of garlic;
- 1 can of beans (red);
- salt, greens, water and vegetable oil.
Prepare the soup like this:
- Onions, peeled and shredded in half rings, are passaged in a greased pan.
- As soon as it changes color, it is supplemented with minced meat and continues to fry.
- After a short time, peeled and cut tomatoes are poured into a common bowl.
- All this is stewed until the vegetables are soft, and then sent to a pan filled with boiling water, in which there are already cooked pasta.
- At the final stage, the future soup is salted and alternately supplemented with beans and corn.
- All this is sprinkled with chopped herbs and almost immediately removed from the fire.
This dish is served both hot and cold, after seasoning with fresh sour cream or unsweetened yogurt.
With sweet pepper and minced meat
This delicious Mexican Bean Tomato Soup is perfect for a hearty winter lunch. It has a pleasant, moderately pungent taste and helps to keep warm. To prepare it, you will need:
- 500 ml of drinking water;
- 400 g of tomatoes;
- 500 g of any minced meat;
- 2 juicy carrots;
- 2 sweet peppers;
- 1 onion;
- 1 pod of chili;
- 1 can of red beans, Iranian tomato paste and canned corn;
- salt and vegetable oil.
Prepare the soup like this:
- Sliced finely chopped onions in a greased pan.
- After two minutes, add minced meat to it and continue to fry.
- The contents of the pan are alternately supplemented with sweet pepper, carrots, chili and tomato paste.
- All this is poured with water, salted and brought to full readiness, not forgetting to add beans and corn.
With rice and minced meat
Connoisseurs of hearty and spicy dinners can be advised to replenish their piggy bank with another interesting recipe. Mexican bean soup, the photo of which arouses appetite, is prepared from simple and readily available ingredients, almost always available to every hostess. To weld it, you will need:
- 100 g long rice;
- 100 g of corn;
- 150 g canned beans;
- 200 g twisted beef;
- 2 cloves of garlic;
- 1 pod of chili;
- 1 liter of tomato juice;
- 30 ml of olive oil;
- ½ tsp. caraway seeds, oregano, cardamom and black pepper.
You can start cooking:
- Chopped onions passaged in an oiled pan.
- Two minutes later, ground beef and crushed garlic are sent there.
- All this is fried over moderate heat, and then seasoned with ground spices and pour tomato juice.
- At the next stage, pre-boiled rice, beans and corn are poured into the general container.
- Ten minutes later, the finished soup is removed from the stove and poured into plates. The best addition to this dish will be corn tortillas.
With wine and minced meat
This mouth-watering Mexican bean soup will add some variety to your regular diet and will be one of your family’s favorite dinners. To prepare it, you will need:
- 120 ml of white wine;
- 200 g canned beans;
- 400 g ground meat;
- 3 cloves of garlic;
- 1 onion;
- 1 meaty bell pepper;
- 1 tbsp. l tomato paste;
- salt, vegetable oil, water and spices.
- Chopped onions are passaged in an oiled pan.
- In just a couple of minutes, it is supplemented with chopped sweet pepper and almost immediately filled with water.
- All this is stewed over low heat, and then combined with wine, tomato paste, spices and salt.
- Separately fried minced meat, crushed garlic and canned beans are sent to the resulting mixture.
- Ready soup is briefly heated over low heat and removed from the stove.
With meatballs
This hearty, hot meal is perfect for a family dinner. It is a spicy combination of vegetables, legumes and ground meat. To prepare it, you will need:
- 1.5 liters of beef broth;
- 150 g canned corn;
- 100 g of beans;
- 300 g ripe tomatoes;
- 2 juicy carrots;
- 1 onion;
- 1 tsp zirs;
- 2 tbsp. l olive oil;
- salt and ground chili.
Since the recipe for Mexican beans and corn soup involves meatballs, you will need to additionally prepare:
- 500 g twisted beef;
- 1 egg
- 2 cloves of garlic;
- 1 tsp zirs;
- 1 tsp kitchen salt;
- ¼ tsp ground chili;
- 4 tbsp. l breadcrumbs for breading;
- 1 bunch of cilantro.
You can start:
- Passion onions in a small amount of olive oil.
- When it becomes transparent, chopped carrots and peeled slices of tomatoes are poured to it.
- In about ten minutes it’s all filled with broth and seasoned with spices.
- Almost immediately, beans, corn and baked meat balls made from minced meat, salt, eggs, herbs, spices and breading are placed in boiling liquid.
- The Mexican soup with beans and meatballs is brought to a readiness and insisted for a short time under the lid.
Serve it with grated cheese, slices of avocado, sour cream or national cakes.
With beef and tomato juice
This thick and very aromatic soup is distinguished by its presentable appearance and pleasant taste. Therefore, it can be offered to guests who unexpectedly stopped by for dinner. To prepare it, you will need:
- 600 g boneless beef;
- 250 g canned beans;
- 500 ml of tomato juice;
- 4 large tomatoes;
- 1 juicy carrot;
- 1 onion;
- 1 fleshy bell pepper;
- salt, water, parsley, chili, garlic and vegetable oil.
Prepare the soup like this:
- The chopped onion is passaged in a heated greased pan.
- When it becomes transparent, carrots, peeled tomatoes and bell peppers are added to it.
- All this is fried for a couple of minutes, and then poured into a pan in which lumpy beef is cooked.
- Future Mexican bean soup is poured with tomato juice and continue to cook over low heat.
- After about ten minutes it is supplemented with legumes, garlic, salt and spices, briefly heated and removed from the stove.
With cayenne pepper
This lean first course is cooked in vegetable broth with a large amount of garlic and hot spices. Therefore, it is undesirable to give it to small children. To make spicy Mexican bean soup, you will need:
- 2 l of vegetable broth;
- 300 g dry beans;
- 2 pods of cayenne pepper;
- 8 cloves of garlic;
- 1 bunch of fresh cilantro;
- 1 tbsp. l ground coriander;
- 4 tbsp. l olive oil;
- 1 tbsp. l zirs;
- 1 tsp allspice;
- salt and filtered water (to taste).
Sequencing
Prepare this soup like this:
- Pre-sorted dry beans are poured with plenty of clean drinking water and left for several hours.
- The swollen beans are washed, poured with vegetable broth and boiled until soft.
- Not earlier than an hour later a couple glasses of liquid and a little beans are drained from the pan, and the remaining part is cooled and processed with a blender, not forgetting to add cilantro stalks there.
- The resulting puree-like mass is supplemented with spices heated in a dry hot pan, sautéed garlic and half chopped and fried pepper. All this is salted, heated for a short time on low heat and poured on plates.
Before serving, each serving is supplemented with whole beans, chopped green cilantro and the remnants of chopped cayenne pepper. If necessary, too thick soup can be diluted with cast broth in which the beans were cooked. This dish is best consumed with corn cakes of own production.