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Roasted tomato mexican soup

Jun-16-2017
Shalini Agarwal
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Roasted tomato mexican soup RECIPE

This is a soup with roasted tomato, kidney beans with veggies top with crushed nachos.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Mexican
  • Roasting
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 4 big hybrid red tomato
  2. 1/2 capsicum
  3. 4 spoon finally chopped veggies( corn, carrot, mushroom n baby corn)
  4. Salt to taste
  5. 2 spoon boil rajma
  6. back peeper as taste
  7. 1 tbsp oregeno
  8. 1 spoon crush garlic
  9. green chilli n corriender
  10. 1 spoon butter
  11. 1 spoon lemon juice
  12. 3 c water
  13. nachos for topping

Instructions

  1. First roast capsicum and tomato on high gas flame.
  2. Now finally chop them.
  3. heat 1 spoon butter and fry garlic.
  4. now add all chopped veggies and fry on high flame for 2-3 mins.
  5. add salt, 3 cups of water and kidney beans.
  6. mash with a masher.
  7. boil for 10 mins.
  8. finally add oregano and black pepper.
  9. Add coriander leaves and chillies.
  10. add 1 spoon lemon juice.
  11. serve in a bowl and top with nachos.

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