Vegetable soup with beans and corn: Recipe

A delicious recipe for Vegetable soup with beans and corn, rich in taste and healthy.

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Ingredients

• 2 tablespoons of olive oil;
• 1 red onion;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 2 medium carrots;
• 1 Bulgarian pepper;
• 4 teaspoons ground cumin;
• 2 teaspoons ground parsley;
• 300 g of canned corn;
• 600 g of canned beans;
• 900 ml of water or vegetable broth;
• ½ a bunch of parsley;
• spices - to taste.

Preparation

Heat the oil in a sauté pan over medium heat. Lay the crushed onion and garlic, lightly season with salt and pepper. Fry for several minutes, stirring occasionally. Add the diced carrots and peppers, as well as cumin and red pepper. Cook for 7-9 minutes until the vegetables soften.

Put the corn and beans in a saucepan and pour in water or broth. In a simple water for flavor, you can add a vegetable broth cube. Bring to a boil, reduce heat and simmer for about 20 minutes until the bean is soft. Remove the soup from the fire.

Grind half of the soup with a blender and mix with the other half. Sprinkle with parsley and spices.

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