Cold Bean Noodle Soup

Name: Cold Bean Noodle Soup
Total time: 2100 s
Yield: 6 servings
Ingredients: 1 tomato cut in large cubes; 1/4 onion minced; 1 garlic clove minced; 1 tablespoon olive oil; 2/3 cup pinto beans; 5 cups stock bean; 115 grams noodles; 2 epazote leaves; salt as needed; cotija cheese Ground, as desired

Madeleine Cocina

10Ingredients

190Calories

35Minutes

Cold soup? Yes, it is a tasty option when you want something packed with nutrients, but you don’t want a salad. This Cold Bean Noodle Soup is a perfect dish for a hot summer day. It has only 190 calories per serving and takes about 35 minutes to prepare. Ingredients for this six-serving soup includes tomatoes, onions, garlic cloves, olive oil, pinto beans, bean stock, noodles of your choice, epazote, salt, and cotija.

Ingredients

servings:

1 tomato (cut in large cubes)
1/4 onion (minced)
1 garlic clove (minced)
1 tablespoon olive oil
2/3 cup pinto beans
5 cups stock (bean)
115 grams noodles
2 epazote (leaves)
salt (as needed)
cotija cheese (Ground, as desired)

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Directions

Mix the tomato, onions, and garlic using a blender.
Grease a frying pan with cooking spray and cook the blended tomato sauce on high for 4 minutes. Save for later.
Ground the beans, and mix them with 2 cups bean stock in a small bowl.
Heat a large cooking pot with the olive oil on high and cook the noodles until they are golden brown.
Add the tomato sauce to the cooking pot and stir occasionally until the liquid has evaporated.
Add the ground beans, 2 cups bean stock, epazote leaves, and salt to the cooking pot and let it cook for 8 minutes.
Serve with sprinkled cotija cheese on top.

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