A Simple Sunday Supper: Spicy Mexican Bean Soup & a Salad

 

 

 

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.

 

Click here for a copy of this recipe on one page.

   

Prep Time: 15 minutes 

Cook Time: 20 minutes

 

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Ingredients (6 serviings)

• Soup Ingredients
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• 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

Top soup with a dollop of  Creamy Cashew or Chia Chipotle Topping

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• Instructions

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 

 

Nutritional Facts:

 

 

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Comments

[Joan]

Thanks for the great post. I have been looking for chipolte peppers in adobo sauce to make the Creamy Chipolte Chia Topping but cannot fine any without oil. Could you please let me know what brand you purchase or where I could fine these? I have looked a Whole Foods, Martin's, The Fresh Market, Trader Joe's and Amazon.com.
Amazon does not list ingredients and if they do, warns that you cannot rely on the ingredients as listed. I would love to be able to make the topping.
Thank you,
Joan

[The Healthy Librarian]

Joan, I use canned Embasa chipotle peppers in Adobo sauce (it's a very common item)--it's a small 7 oz can. It's shelved in the Mexican section of my regular grocery. I'll check what brand is at Whole Foods. My Trader Joe's doesn't stock chipotle's. If you can't find it--you could always substitute chipotle powder, or reconstituted dried chipotle's. If your groceries don't have chipotle powder--you could always order it from Penzey's. Add only a small amount--& taste it as you add it. Like start with 1/8 teaspoon. BTW, chipotle's are smoked jalapenos. Ideally, the canned ones in adobo sauce are the best. Good luck!!

[mitchell]

Just curious ....why do you say not to use cumin powder?

Thx!