Mexican Vegetable Clear Soup With Oil Recipe

Simply seasoned with coriander, this Mexican soup consist of stewed tomatoes with rajma. It is spicy, colourful and full of flavour. The blend of vegetables makes it super healthy and the rajma makes this soup protein-rich and satiating.

Nutritional info

  • 0.9 gm
    Protein
  • 1.8 gm
    Total Fat
  • 5.1 gm
    Carbohydrate
  • 3.5 mg
    Vitamin C
  • 10.1 mg
    Calcium
  • 46.9 kcal
    Energy
  • 0.3 mg
    Iron
  • 42.7 mcg
    Vitamin A
1.0 Tbsp(14.0 gm) Rajma
40.0 Ml(40.0 ml) Water
1.0 Chopped Tbsp(8.0 gm) Onion
2.0 Chopped Tbsp(20.0 gm) Red Capsicum
2.0 Chopped Tbsp(25.0 gm) Tomato
1.0 Chopped Tbsp(12.0 gm) Carrot
1.0 Chopped Tsp(2.0 gm) Garlic
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
0.13 Powder Tsp(0.37 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
150.0 Ml(150.0 ml) Water
  • Soak 1 tbsp rajma overnight, pressure cook it and keep aside.

  • Heat 1 tsp oil in a frying pan at a low flame. Add 1 tbsp chopped onion, 1 tsp chopped garlic and sauté.

  • Once the onions start turning translucent, add 1 tbsp chopped carrot, 2 tbsp chopped red capsicum, 2 tbsp chopped tomato followed by sautéing them properly.

  • Add water as required, followed by 3 tbsp cooked rajma, 1/4 tsp salt, 1/8 tsp black pepper powder and 1 tsp chopped coriander leaves, stir well.

  • Allow it to simmer for few more minutes.

  • Serve hot.