Mexican Bean and Vegetable Soup

Mexican Bean and Vegetable Soup


– Mexican bean and vegetable soup oh yes just wait until
you try this recipe. It’s hearty filled with mild smokey flavors. Let’s make it. (upbeat music) I’m gonna start by chopping my vegetables. There’s quite a bit of
chopping in this recipe. So something that I like to do to save a little time is to chop these vegetables the night before or make it fast by using the food processor. That saves you a lot of time. This recipe can also be found in my cookbook, The Best Homemade Kids’
Lunches on the Planet. I know it’s a family sized recipe. And if you’re wondering why is it in a lunch book? Well leftovers make an
awesome thermos lunch. Alright now that my
veggies are all chopped I’m going to begin by sauteing my carrots, pepper, onion and garlic for about five to seven minutes. And once these are soft
I’m gonna add my zucchini. Then I’m gonna add in the cumin, oregano and chili powder. Let’s stir this and
cook for about a minute until the spices are fragrant. Now we’re gonna pour
in the tomatoes, broth, beans and water. In case you’re wondering yes you can use more broth in stead of water. We’re going to cover this and simmer for 20 minutes. If you want to start this soup with rice you can add it now and
cook it a little longer while the rice cooks. Okay so it’s time to try the soup and it already smells so good and so hearty. I mean I can’t wait for
you to check it out. Oh let’s put a little cilantro on top. It’s one of my favorite
things about Mexican food they use a lot of cilantro. Oh super delicious. Make sure you click on the link below and print it out, make it for your family. For more easy recipes like this one subscribe to this YouTube channel and browse around and enjoy.

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