![]() ![]() ![]() Then scroll down for the full ingredients list and instructions in the recipe card.ġ: Cook the onions in a pan for a few minutes until soft, then add the garlic and cook for a further minute.Ģ: Add the beans, corn, stock, tomatoes, tomato paste, spices and herbs.ģ: Give it all a good stir, bring to the boil, reduce the heat and simmer for 10-12 minutes. Special Dietsįollow my step by step photos for the perfect Mexican Bean Soup. Keep this Mexican bean soup in the fridge for up to 5 days. ![]() Serve alongside my Mexican Grilled Chipotle Salad served in a tortilla bowl.Ī horchata is the perfect drink to serve with this soup - a refreshing, creamy, sweet vegan Latin American and Mexican drink with a big, punchy flavour from the cinnamon Storage and Freezing I love adding toppings to soup - add avocado, cilantro/coriander, a wedge of lime or even grilled corn, more pulses or crispy tortillas. Make it a full meal with corn on the cob, salsa and nachos and other Mexican foods. Mine is fairly mild, so add more if you like it spicy. Save hassle chopping onion and garlic - use frozen pre-chopped.Īdjust the heat to your liking. Use frozen pulses and veggies for convenience. You can use fresh, canned or frozen ingredients to make it really convenient! The results are a beautifully spiced, hearty soup that's bursting with flavour and goodness. Bean SoupĪdd all those together with a tin of chopped tomatoes, some veggies and pulses and you can have a quick meal in minutes. I also always keep plenty of chopped garlic, chillis and ginger in my freezer too. They just make life so much easier if you don't have to weep over the chopping yourself. I'm a huge convert now to frozen chopped onions. Not only is it great for stashing leftovers and batch cooking, but it's a saviour if you load it up with the essentials needed for meals. I've said it before and I'll say it again. It's warming and the flavour varieties are endless. When the leaves fall like rain and the rain falls like, well, rain, I just want to bundle up and eat a nourishing bowl of goodness. It's full of tasty Mexican flavors, in a bowl of delicious nourishment. This Mexican bean soup is packed with healthy veggies, loads of warm spices and lots of nourishing protein and fibre packed beans.īUT, it's also really quick and easy. The best thing is you can make this recipe in just 15 minutes! It's rammed with beans and veggies, and is deliciously spiced and warming. Garnish with fresh chopped parsley.This easy vegan Mexican Bean Soup is a hearty bowl full of flavour. Ladle the hot and delicious Instant Pot® Vegan 15-Bean Soup into bowls. Taste and adjust the seasoning if needed. Remove the lid and give the soup a good stir. Then, carefully switch the pressure valve to “Venting” to release any remaining pressure. Once the cooking time is complete, allow the Instant Pot® to naturally release the pressure for about 10 minutes. Press the “Manual” or “Pressure Cook” button and set the cooking time to 40 minutes on high pressure. Stir well to combine.Ĭlose the lid of the Instant Pot® and make sure the pressure valve is set to the “Sealing” position. Cook for about 5 minutes or until the vegetables are slightly tender.Īdd the rinsed 15-bean mix, diced tomatoes, vegetable broth, smoked paprika, cumin, dried thyme, salt, and pepper to the Instant Pot®. Once hot, add the chopped onion, minced garlic, diced carrots, celery, and bell pepper. Press the “Saute” button on the Instant Pot® and add a little water or oil. Rinse the dry 15-bean mix under cold water. ![]()
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