Taco Soup

(This is my entry for the letter “T” in the A-Z of Indian vegetables. Though this soup is not so Indian, it’s healthy and nutritious.)
I got this lovely soup recipe from my friend P. She had made this for a potluck party and all of us simply loved the soup. It contains lots of veggies and beans wish a dash of Mexican dressing. The soup is very filling and so tasty that you won’t stop at one bowl. Here’s how to make this soup:

Taco Soup

(Serves 3)
1.Take 1 cup beans such as Lima, Kidney, Northern, Garbanzos. Basically, any type of beans that you like. Soak them overnight. Next day, pressure cook them for 3 whistles. Do not drain the water.
2.Finely chop 1 onion, 1 tomato, 1 small capsicum, and 2 green chillies.
3.Blend 1 tomato in the mixture and make puree.
4.Heat butter in a pan. Add onions and sauté till the onions turn translucent. Add green chillies and fry for a minute.
5.Add ½ tsp ginger paste and ½ tsp garlic paste. Fry for a minute.
6.Now add the chopped tomatoes and chopped capsicum. Fry till the tomatoes are soft.
7.Add the tomato puree and cook for 2-3 minutes.
8.Add salt and pepper to taste, 1 tsp taco mix (I used Old El Paso Mild mix), and 2 tsp ranch dressing.
9.Now add the cooked beans with the water and simmer for 15-20 minutes on low heat.
10.Taco soup is ready. Serve hot garnished with sour cream and grated cheese.

Round-up: Here is the round-up of T dishes.