Mexican Beans Soup

Temperature is going low each passing day! Seems like it’s the right time of the year to serve healthy, hot & spicy stuff in a bowl only :P You guessed it right, I’m here with one more soupy bowl which works great as a part of satisfying meal… Let’s warm up faster with these steaming hot-pots!!!

And you’ll be reading soups/salads more often here as we have decided to keep one day of a week dedicated to 2 bowls only, one filled with soup and another with healthy salad :) It’s always great to bring a change in routine dinner, isn’t it? I love simmering soups and of course, salads are quick to make!!! Eat healthy, Stay healthy :)

INGREDIENTS:

1 tbsp Olive Oil
1 Brown Onion
2 Garlic Cloves
1 Red Chilli
1/2 Tomato
1 cup Vegetable Stock
1 cup Tomato Puree
1 cup Black Beans, boiled
1/2 tsp Mixed Herbs
1/2 tsp Black Pepper Powder
Coriander Leaves, to garnish
Salt, to taste

STEPS TO FOLLOW:

1. Finely chop onion, garlic, red chilli and tomato and keep everything aside.
2. Heat oil in a pot (medium heat) and cook onion, garlic, red chilli until softened.
3. Add tomatoes, puree and vegetable stock in it and stir well.
4. Bring it to boil and reduce heat. Simmer it covered for 7-8 mins and then blend to make a smooth soup using stick blender (handy one).
5. Add black beans along with spices and simmer it for few more mins and transfer it to soup bowls.
6. Top with guacamole and coriander leaves before serving!

SJ’s NOTE:

• You can add sour cream or cheese on top. I avoided it to keep it healthy :P
• This can be served with bread sticks or tortilla chips!

Linking it to the on-going event ‘Soups with SS’ hosted by Shruti J (that’s me) and Sonal  :)