Mexican Soup
Dive into the world of flavors with this Mexican soup recipe that brings together the warmth of spices and the freshness of vegetables. Perfect for cozy evenings or gatherings, this dish is not just a meal but an experience. With each spoonful, you will savor the rich culture of Mexican cuisine. Get ready to impress your family and friends with this delightful soup that is easy to make and full of character.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 carrots, sliced
– 1 zucchini, chopped
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) black beans, drained
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro for garnish
– Tortilla chips for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 7g protein, 10g fat, 32g carbohydrates, and 8g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the bell pepper and carrots, cooking for 5 minutes.
- Incorporate the chopped zucchini and cook for an additional 3 minutes.
- Pour in the diced tomatoes with their juice.
- Add the vegetable broth and bring to a boil.
- Stir in the black beans, cumin, and chili powder.
- Season with salt and pepper to taste.
- Simmer for 20 minutes to allow the flavors to meld.
Alternative Ingredients
You can substitute black beans with pinto beans or lentils. For a heartier soup, add corn or diced potatoes. Adjust spices to your preference or use fresh herbs for a vibrant flavor.
Serving and Pairings
This Mexican soup pairs wonderfully with tortilla chips, avocado slices, or a sprinkle of cheese. Serve with a side of warm cornbread for a complete meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat or in the microwave. This soup can be frozen for up to 3 months; just thaw before reheating.
Cooking Mistakes
- Don’t skip the sautéing step; it enhances the flavor.
- Be careful with salt; taste as you go.
- Overcooking can make vegetables mushy.
- Using canned beans without rinsing can lead to excess sodium.
- Not letting it simmer long enough can result in bland soup.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Adjust spice levels according to your taste.
- Garnish with lime juice for added brightness.
- Experiment with different vegetables based on season.
FAQs
Can I make this soup vegetarian?
Yes, this soup is already vegetarian. Simply ensure all ingredients, like broth, are meat-free.
How can I make this soup spicier?
Add more chili powder or fresh jalapeños to increase the heat level.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and tortillas.
Can I add meat to this soup?
Absolutely! You can add cooked chicken or beef for added protein.
How long does this soup last in the fridge?
It can last up to 3 days in the refrigerator if stored properly.
Conclusion
This Mexican soup is a delightful dish that brings warmth and flavor to your table. With its vibrant ingredients and easy preparation, it’s perfect for any occasion. Enjoy a bowl of this hearty soup to savor the tastes of Mexico, satisfying your cravings and warming your soul.
Mexican Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 2 carrots sliced
- 1 zucchini chopped
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz black beans, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the bell pepper and carrots, cooking for 5 minutes.
- Incorporate the chopped zucchini and cook for an additional 3 minutes.
- Pour in the diced tomatoes with their juice.
- Add the vegetable broth and bring to a boil.
- Stir in the black beans, cumin, and chili powder.
- Season with salt and pepper to taste.
- Simmer for 20 minutes to allow the flavors to meld.
