Soups… Soups.. Soups can’t get enough of them!
This recipe came to me after passing through several people and several variations. And naturally I had my own improvisations to it.
1/2 onion chopped
2-3 garlic cloves chopped
1 bell pepper cubed into small pieces
1 zucchini cubed into small pieces
2 large tomatoes chopped
1 cup of kidney beans
3-4 table spoons olive oil
1 minced jalapeno
1 tsp salt or as needed
1 tsp paprika
1/2 tsp cumin powder
a few crushed pepper flakes if desired (optional)
Soak dry kidney beans overnight in some water. Precook kidney beans preferably in a pressure cooker for speed.
In a large pot add oil and saute onion, and garlic until lightly brown. Add bell pepper, jalapeno and zucchini and toss. Add tomatoes, salt to taste, cumin powder, paprika and crushed pepper flakes. Mix well. Finally add cooked kidney beans. Cook on low flame for two hours. Makes 4 servings.
Serve with some sour cream or yogurt and jalapeno.
(Recipe passed on to me by Pavani)