Soup from frozen vegetables - Mexican soup with corn and beans for every day from simple and affordable products. This soup can be cooked in meat or chicken broth, and in fasting days, boil it in spring water - you get a tasty and nutritious soup without animal products, rich in vegetable protein.
Frozen vegetable mixes - a magic wand for housewives who do not have time to cook a complex first dish, do not cook borsch every day. After all, you need to clean the vegetables and fry and stew! Mexican vegetable mix consists of carrots, green beans, green peas, sweet peppers, celery. A set of vegetables is chosen very harmoniously, you need to add a little “nourishing” ingredients - potatoes or pasta, beans and corn to make a thick and rich soup for lunch or dinner.
- Cooking time: 30 minutes
- Servings: 4-5
Ingredients for Mexican Soup with Corn and Beans
- 450 g of frozen mixture (Mexican vegetables);
- 4 potatoes;
- 1/2 cans of canned red beans;
- 1/2 cans of canned corn;
- 1 large onion;
- 2 cloves of garlic;
- 2 teaspoons of coriander;
- 1/2 chilli pod (to taste);
- 2 liters of beef or chicken broth;
- olive oil, pepper, salt.
Method of cooking Mexican soup with corn and beans
In a saucepan, pour two tablespoons of olive oil, throw in finely chopped onion, minced cloves of garlic in half a minute and half of the chilli pod. Pound coriander seeds in a mortar, pour in a saucepan with onions, fry all together for 5 minutes.
If the food “with a spark” is not to your taste, then you should not add chili pepper.
When the onion becomes almost transparent, add the rest of the ingredients. First, pour the frozen vegetables. Specially thawed them do not need, under the influence of heat, vegetables quickly thawed.
We clean the potatoes from the skin, cut them into small cubes, put them in a saucepan. Potatoes need to be cut finely, so the soup will cook quickly.
By the way, if you are too lazy to peel potatoes, then it will be successfully replaced by pasta - horns, tubules or thick spaghetti. Next, add canned red beans, white beans are also suitable, the color of the beans does not have any effect on the taste of the dish.
Now add canned corn to the pan, you can also use frozen corn, if this ingredient is not in the finished vegetable mixture.
Pour the meat broth into the pan. As I have already noted at the very beginning, for the fast menu, use spring water instead of broth.
Heat the soup to a boil, turn off the gas, boil on a quiet fire for 25-30 minutes. We keep the lid closed during the cooking process, so the process will go faster.
5 minutes before readiness salt and pepper soup to your liking.
Mexican soup with corn and beans is ready. Served on the table with sour cream and fresh herbs, bon appetit!
By the way, bouillon cubes can be used instead of ready-made bouillon; in this case, you do not need to salt the salt; there is enough salt and seasoning in the broth concentrate.