Mexican vegetable soup

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Delicious well-filled Mexican soup with bell pepper, corn and kidney beans


1 onion
1 clove of garlic
1 red bell pepper, cut into pieces
1 teaspoon turmeric
1 liter vegetable stock
200 g canned corn, drained
200 g kidney beans
200 ml tomatoes, sieved
2 green chillies from a jar
1 tbsp olive oil
A few sprigs of fresh coriander


Chop the onion and finely chop the garlic and green chillies. Heat a little oil in a stockpot and fry the onion, garlic, pepper with the turmeric for 3 minutes. Deglaze with the stock and bring to a boil.
mexican vegetable soup 01
mexican vegetable soup 01

mexican vegetable soup 01

mexican vegetable soup 01

Add the sieved tomatoes and half the corn and half the bell pepper and bring back to the boil. Blend with a stick blender to a smooth soup. Add the rest of the corn, bell pepper and kidney beans and heat through for a while. Finely chop the coriander and sprinkle over the soup.

Source: Leukerecepten by leukerecepten-nl.
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