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Mexican Bean Soup with Tomato Juice

A little taste of Mexico in a bowl — pure indulgence! Give it a try! My mom is an absolute fanatic for all kinds of spicy food, which is why she's drawn to Mexican cooking and its endless array of bold, zesty dishes. The two of us recently watched a show about a trip to Mexico where they made a Mexican tomato purée soup. We decided to try it on the spot and got to making the soup. So now, for all the spice lovers out there, here's how it's done.

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Mexican bean soup with tomato juice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 5 g
Fats 6 % 1 g
Carbohydrates 63 % 10 g
73 kcal
GI: 100 / 0 / 0
  • Start by soaking the red beans in water overnight. In the morning, drain off the excess water and add the beans to a pot of meat broth you've prepared ahead (beef or pork, your call). Stir in the tomato paste and chili sauce. Finely chop the onion and garlic and sauté them in a little vegetable oil. Finely mince the chili pepper, dice the bell pepper, and sauté those too. Add the sautéed mixture to the broth, bring it to a boil, and cook for 25–30 minutes. Then add the tomato juice and let the soup simmer another 3–5 minutes. Take it off the heat, and once it's cooled a bit, purée it in a blender. The soup is ready!

Caloric content of the products possible in the composition of the dish

  • Перец сладкий - 27  kcal/100g
  • Фасоль - 328  kcal/100g
  • Белая фасоль - 352  kcal/100g
  • Фасоль огненно-красная - 23  kcal/100g
  • Фасоль свежезамороженная в упаковке (300 г.) - 102  kcal/100g
  • Чеснок - 143  kcal/100g
  • Масло растительное - 873  kcal/100g
  • Томатная паста - 28  kcal/100g
  • Соль - 0  kcal/100g
  • Лук репчатый - 41  kcal/100g
  • Перец чили - 40  kcal/100g
  • Бульон - 15  kcal/100g
  • Соус чили - 98  kcal/100g
  • Сок томатный - 21  kcal/100g

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