Leek soup - Mexican recipe

Leek soup – Mexican recipe

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This soup will fill you up quickly. You can also replace the beans with other beans or kale, or add corn or leftovers. You can also eat it with a fried egg on top. Or maybe you want to add some hot sauce.

material: For 2 people

  • 1 can pinto beans (15 oz/425 g), washed and drained
  • 2 medium green onions (white part only), chopped
  • 1/2 cup water
  • 3/4 cup coarsely chopped fresh spinach
  • 1 cup grated cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/4 cup fresh cream 1/4 cup fried onions
  • 2 slices of bacon, cooked and crumbled

Preparation:

Place beans, green onions, and water in a microwave-safe container. Cover and microwave on high for 4-5 minutes or until softened.

Process bean mixture and spinach in a blender until smooth. Return to bowl. Add cheese and seasonings. Add cream and mix. Cover and microwave for 2-3 minutes or until heated through, stirring once. Sprinkle with onions and bacon.

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