Hey, everyone, I'm experimenting with adding my recipes into Recipage, a searchable database. It's going to take awhile to get up & running. So here goes.
This delicious soup was adapted & "enlightened" from Dreena Burton's "Let Them Eat Vegan" cookbook.
It's an easy-to-prepare soup that has complex flavors from the cinnamon & cumin. Top this soup with a dollop of my Creamy Cashew or Chia Chipotle Topping for a spicy creamy kick. The topping doubles as a salad dressing or a topper for any Mexican dish. It's definitely a regular condiment I like to have on hand in my refrigerator.
You might want to double this recipe to have enough for lunches or to freeze.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (6 serviings)
- Soup Ingredients
- 1 1/2 cups of chopped sweet onion
6 garlic cloves
1/2 teaspoon salt, optional
Fresh ground black pepper to taste
1 1/4 teaspoons whole cumin seeds (Do not use cumin powder!)
2 1/2 teaspoons of dried oregano
1/2 teaspoon ground cinnamon
1 to 2 tablespoons chopped jalapeño, seeded (about 1 small jalapeño)
2 1/2 to 3 cups of low-sodium vegetable broth
1 (28 ounce can) crushed tomatoes, Muir Glenn Fire-Roasted, preferred (I prefer the texture of crushed tomatoes)
1 (14 oz) can of black beans, drained & rinsed
1 (14 oz) can of kidney or pinto beans
1 cup frozen roasted corn (TJ's) or plain corn can be subbed
1 teaspoon of agave or maple syrup
1 1/2 teaspoons of fresh lime juice
Chopped fresh cilantro for serving
1. Preheat a large soup pot over medium heat.
2. Dry saute the chopped onions for about 6-8 minutes by covering the pot, lowering the heat to low-medium or low, & checking on the onions every 2 or 3 minutes. Stir every time you check on them, & add a small amount of broth or water if they start to dry out, or stick to the pan. The liquid will deglaze the pan.
3. When the onions are soft, add in the garlic, salt, pepper, cumin seed, oregano, cinnamon & jalapeño & continue to saute for about 2 or 3 minutes, watching carefully that the vegetables do not dry out. Add a small amount of broth if they start to dry out or stick.
4. Add in the 2 1/2 to 3 cups of broth, the tomatoes, beans, corn, & sweetener. Bring to a low boil, then cover the pot, & simmer for about 15 minutes.
5. Stir in the lime juice.
6. Serve with chopped cilantro & a dollop of the Creamy Cashew or Chia Chipotle Topping