Mexican Bean Soup
- serves 4
This soup has bold, vibrant flavors without being heavy as a chili can be. Avoid substituting cumin powder for cumin seed - the whole seeds really add a distinctive flavor element. Recipe by Dreena Burton.
1 Tbsp organic canola oil (or olive oil)
1 ½ cup red onions, finely chopped
6 medium - large cloves garlic, minced
1 tsp sea salt
freshly ground black pepper to taste
1 ¼ tsp cumin seed
tsp dried oregano
¼ tsp cinnamon
1 Tbsp jalapeno pepper, chopped (adjust to taste)
1 can (28-oz/796-ml) diced tomatoes
1 can (15-oz/398-ml) black beans, rinsed and drained
1 can (15-oz /398-ml) pinto beans, rinsed and drained (or another can of black beans)
1 ¼ cup frozen corn kernels
1 vegetable bouillon cube
2 cup water
1 tsp agave nectar (or other sweetener)
1 ½ Tbsp freshly squeezed lime juice
chopped fresh cilantro for serving
lime wedges for serving
1. In a large pot over medium heat, add the oil, onions, garlic, salt, pepper, cumin seed, dried oregano, cinnamon, and jalapeno (if using). Cover and let cook for 6-8 minutes, stirring occasionally; reduce heat if the onions are sticking.
2. Add remaining ingredients (except lime juice, cilantro, and lime wedges) to your pot.
3. Stir through, and increase heat to high to bring to a boil. Reduce heat to medium-low, cover, and let simmer for 10-15 minutes.
4. Stir in fresh lime juice, season to taste with additional salt and pepper if desired.
5. Serve individual portions with cilantro and lime wedges, and a dollop of Chipotle Avocado Cream.
6. Note: If making this soup for a family with young children, you may want to omit the jalapeno so the soup does not have spicy heat. It will still be flavorful, just not spicy hot for young ones.