Mexican Veg Soup
172 15 mins 2 Servings
Mexican soup often features a vibrant blend of ingredients such as tomatoes, chili peppers, beans, and corn, creating a warm and flavorful dish.
Nutritional info
Per Serving: 1 Medium Soup Bowl - 180.0 gm
Nutritional Distribution
Ingredients
Brown Rajma
1.0 Tbsp (13.61 gm)
Water
As Required (40.0 ml)
Red Capsicum
2.0 Chopped Tbsp (20.0 gm)
Tomato
2.0 Chopped Tbsp (25.14 gm)
Onion
1.0 Chopped Tbsp (8.02 gm)
Red Carrot
1.0 Chopped Tbsp (11.5 gm)
Garlic
1.0 Chopped Tsp (2.46 gm)
Coriander Leaves
1.0 Chopped Tsp (0.92 gm)
Black Pepper
0.13 Powder Tsp (0.37 gm)
Salt
1/4 Tsp (1.115 gm)
Oil
1.0 Tsp (3.31 ml)
Water
As Required (150.0 ml)
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Steps
- Step 1
Soak 1 tbsp rajma overnight, pressure cook it and keep aside.
- Step 2
Heat 1 tsp oil in a frying pan at a low flame. Add 1 tbsp chopped onion, 1 tsp chopped garlic and sauté.
- Step 3
Once the onions start turning translucent, add 1 tbsp chopped carrot, 2 tbsp chopped red capsicum, 2 tbsp chopped tomato followed by sautéing them properly.
- Step 4
Add water as required, followed by cooked rajma, 1/4 tsp salt, 1/8 tsp black pepper powder and 1 tsp chopped coriander leaves, stir well.
- Step 5
Allow it to simmer for few more minutes.
- Step 6
Serve hot.
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