Products for the Mexican soup:

Beans for Mexican soup can be cooked in advance. Black beans "Mexico" from the Mistral rinse, soak in cold water for 6 hours. Then rinse the beans again, place in a pot, pour cold water 1:5, bring to the boil, remove the foam, add the whole onion and half of the carrots, boil the beans, covered for about 2 hours, then the beans, salt (1 tsp), toss in a pinch of pepper, and Bay leaf and simmer the beans for another 20 minutes. Even after such a long cooking time, beans are still a (not falling apart). I always cook half a pack of beans. The finished beans can be stored in the fridge (in an airtight container, in a small amount of liquid)for about two weeks. This is ready and delicious and you can add not only to soups but also in salads.

SOUP : prepare the vegetables that will be cooked for dressing soup:cut into small dice the onion and garlic, carrot and sweet pepper-thin strips, hot pepper (without seeds) and mini corn on the cob-cut into rings. In a saucepan with a thick bottom (2.5 liter)heat the vegetable (refined) oil (3 tbsp), put in the onion, garlic and dry spices, a little onion add salt. Stirring occasionally, saute onions and garlic with spices for 3 minutes.

Then add to the pan the carrots, peppers and corn (frozen corn-no need to defrost) a pinch of salt-simmer, covered for another 5 minutes.

With tomato peel the skin off (my circle of tomato blunt side of a knife, a little pressure, the skin peels off and is easily removed), arbitrary slice, olives cut into rings. To the previously steamed vegetables add the tomatoes and olives, pour in the tomato puree, stir-simmer the vegetable mix for 5 minutes. Boil water.

Steamed vegetables add red fragrant Jasmine rice RED, on top of the rice, pour vegetable oil (2 tbsp), stir, date rice stew with vegetables for 5 minutes, then pour boiling water (1.5 litres), as needed salt, boil the soup under the lid on low heat until the rice is tender (about 20 minutes).

In the finished soup add cooked black beans and chopped parsley.

Serve in heat-resistant dish with corn tortillas.

A pleasant appetite!!!