Mexican-Style Red Bean Soup : A thick soup of red beans, corn and bell pepper, spiced with cumin and mild chili. Top it with sour cream and cilantro.
- 4 servings
- Preparation 10 min
- Cooking 30 min
- Total 40 min
- Level easy
- Devices TM7 · TM6 · TM5
Ingredients : mexican-style red bean soup
- 400 g cooked red kidney beans
- 150 g corn kernels
- 1 red bell pepper
- 1 onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp mild chili powder
- 700 ml water
- 1 tsp salt
Preparation : mexican-style red bean soup
- Chop the onion, garlic and bell pepper. 5 secspeed 5
- Add the oil and spices and saute. 4 min100°Cspeed 1
- Add the beans, corn, water and salt. 20 min100°Cspeed 1reverse
- Blend halfway to thicken. 15 secspeed 4
- Serve with sour cream and cilantro.
Rinse canned beans well to remove the excess salt and starch.
Storage: 4 days in the refrigerator, can be frozen.
You can make this dish stress free with simple ingredients. Allow about 40 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.
More recipes in the category : Soups
Frequently asked questions
How long does this recipe take?
Plan on 10 minutes of prep and 30 minutes of cooking, which is 40 minutes in total.
How many servings does this recipe make?
This recipe makes 4 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
4 days in the refrigerator, can be frozen.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
