New!
Mexican tomato soup
Mexican tomato soup
523kcal Per person
16g Protein
44g Carbs
31g Fat
17g Fiber
Ingredients
- 3 ounces kidney beans (84 g)
- 2 ounces corn (56 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon tomato paste (20 g)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 8 ounces diced tomatoes (224 g)
- 1 cube vegetable bouillon
- ¾ cup water (178 ml)
- ½ avocado
Preparing this recipe
- Rinse the kidney beans and corn in a colander with cold water. Chop the onion. Crush the garlic clove. Dice the bell pepper.
- Heat the oil in a soup pot and sauté the onion for 2 minutes. Then add the garlic, diced bell pepper, tomato paste, cumin and paprika powder and cook for another minute. Next, add the diced tomatoes, bouillon and water to the pot and bring to a boil. Reduce the heat and let it simmer gently for 10 minutes. After 5 minutes, stir the corn and kidney beans into the soup. Season with pepper.
- Slice the avocado flesh.
- Pour the soup into a bowl and serve with avocado slices.
Tip van FitChef
Also delicious with freshly chopped cilantro and some lime juice.
