Mexican Tomato Bean Soup
400g canned tomatoes
1 can, drained and rinsed white butter beans
1, finely chopped red onion
2 cloves, minced garlic
1 tsp cumin
1 tsp chili powder
500ml vegetable broth
1 cup, frozen or canned corn
2 tbsp, chopped cilantro
1, juiced lime
1, diced avocado
In a large pot, heat some oil over medium heat. Add the chopped red onion and minced garlic. Cook until softened, about 5 minutes.
Stir in the cumin and chili powder, then add the drained and rinsed white butter beans. Cook for another 2 minutes to let the flavors meld.
Pour in the canned tomatoes and vegetable broth. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to develop.
Stir in the corn and cook for an additional 5 minutes. Finally, add the chopped cilantro and lime juice. Season with salt and pepper to taste.
Serve the Mexican Tomato Bean Soup hot, garnished with diced avocado. You can also add a squeeze of extra lime juice and a sprinkle of fresh cilantro for a burst of freshness. Enjoy with some warm tortillas or crusty bread.
For an extra kick of heat, consider adding a diced jalapeno pepper to the soup during cooking. You can also top the soup with a dollop of sour cream or a sprinkle of shredded cheese for added creaminess and richness.
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410
63g
17g
10g
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