Posole

Main Ingredients	Kidney Beans, Corn Kernels
Cuisine	Mexican
Course	Soups
Prep Time	10-15 minutes
Cook time	20-25 minutes
Serve	4
Taste	Tangy
Level of Cooking	Easy
Others	Veg

Ingredients 

• 1 cup boiled kidney beans (rajma)
• ½ cup boiled corn kernels
• 2-3 tablespoons oil
• 1 medium onion
• 1 tablespoon chopped garlic
• 1 medium tomato, chopped
• ¼ cup tomato puree
• ¼ teaspoon cumin powder
• 1 teaspoon red chilli powder
• ½ teaspoon black pepper powder
• Salt to taste
• ½ teaspoon oregano
• 3-4 cups vegetable stock
• Fresh coriander leaves for garnishing
• 1 lemon
• Grated cheese for garnishing

Method 

1. Heat oil in a non-stick pan. Chop onion and add.
2. Add garlic and sauté for a minute. Add tomato and sauté for 2-3minutes.
3. Add tomato puree and mix well. Add kidney beans and mix again. Add cumin powder, red chilli powder, pepper powder, salt and oregano. Mix well and add the vegetable stock. Stir to mix and simmer for 5-7 minutes.
4. Chop coriander leaves (cilantro) and slice the lemon.
5. Add corn kernels to the pan and mix. Cook for 2-3 minutes.
6. Crush the kidney beans and corn with the back of a ladle and stir to mix.
7. Transfer soup into a serving bowl, sprinkle cheese and cilantro on top and serve hot with lemon slices.

Nutrition Info

Calories	1344
Carbohydrates	160.4
Protein	56.2
Fat	52.9
Other Fiber	Zinc- 10mg