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Mexican Bean Soup
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Description
A family favorite for a cold winter night.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Medium Sized Onion, Chopped
- 1 cup Chopped Celery
- 1 clove Garlic, Chopped
- ½ teaspoons Chili Powder (or More To Taste)
- 1 can (28 Oz. Can) Diced Tomatoes
- 1 can (15 Oz. Can) Tomato Sauce
- 1 can (15 Oz. Can) Kidney Beans, Divided
- 4 cups Vegetable Broth, Divided
- 1 cup Corn, Fresh Or Frozen
- ½ teaspoons Salt
- ⅛ teaspoons Pepper
- 2 drops Hot Pepper Sauce (optional)
- ½ whole Lime, Juiced
- 2 Tablespoons Fresh Cilantro, Chopped
- 1 whole Avocado, Seeded, Peeled And Cubed
Preparation
Heat a large pot on medium-low heat and add the olive oil. Add the onions and celery and saute for 5 minutes, stirring occasionally. Stir in the garlic, chili powder and saute for 2 minutes more. Add the diced tomatoes, tomato sauce, half of the beans and 3 cups of the broth.
Stir and simmer for 30 minutes.
TURN OFF THE HEAT AND LET THE SOUP COOL FOR 20 MINUTES.
Blend the soup IN BATCHES in a blender or food processor and return it to the pot. Turn on the heat and add the last cup of broth, the remaining beans, and the corn. Add the salt, pepper and hot sauce if you’re using it. Cook for 10 minutes more and turn off the heat.
Add the lime juice and chopped cilantro. Ladle soup into bowls and garnish with avocado and more cilantro.
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One Comment
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ashleyw on 12.23.2009
This recipe is pretty good and it’s really quick. I added some cumin for a little more flavor and some extra corn and didn’t add all the broth (i used chicken) in the last addition thought it would make to thin. Also if I had another can of beans on hand I would have added them.