This soup makes a complete hearty meal.
Ingredients
- ½medium onion, chopped
- 2 bay leaves
- 1 tbsp ground cumin
- 2 tbsp dried oregano
- 1 tbsp salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 750 gm whole tomatoes, crushed
- ½cup chili powder
- 1 tbsp ground black pepper
- 400 gm cooked kidney beans (made from about 150 gm dried beans)
- 400 gm cooked chickpeas (made from about 150 gm dried beans)
- 400 gm cooked black beans (made from about 150 gm dried beans)
- 400 gm whole kernel corn
- 1 litre water
Method
- Heat a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
- Cook and stir until the onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic and green chilli peppers.
- When the vegetables are heated reduce heat to low, cover pot and simmer for 5 minutes.
- Mix the tomatoes into the pot. Season with chili powder and pepper.
- Stir in the kidney beans, garbanzo beans, black beans and water.
- Bring to a boil, reduce heat to low, and simmer for 45 minutes.
- Stir in the corn, and continue cooking for 5 minutes.
- The consistency of this soup is supposed to be very thick.
- Add more water according to your needs.
To know more, please visit https://sharan-india.org/healthy-recipes/