Recipe: Black & Pinto Bean Soup

I think soups are the best & easiest meals to make and best of all you can make them in a crock pot or a conventional stock pot ahead of time, let them simmer and sit to absorb in all of the flavor. I think they get even better when they can sit overnight in the refrigerator. Then when you are ready for some goodness, serve up a bowlful and let your eyes roll to the back of your head and just exclaim MM MM GOOD!

Here is a recipe from one of my favorite natural food stores, with just a little bit of work you can have a meal to enjoy now, tonight, or freeze it for a future meal.

  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup diced red bell peppers
  • 1 cup diced zucchini
  • 1 cup corn
  • 2 Tablespoons cumin
  • 2 Tablespoons chili powder (hint:  I used some chili mix)
  • 5 cups vegetable broth
  • 1(15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (4 ounce) can chopped green chilies
  • 1 cup chopped cilantro
  • Salt and pepper, to taste
  • Fresh lime wedges, to garnish
  1. Heat olive oil in a large stock pot over medium heat. Add onion and garlic and sauté for five minutes.
  2. Add peppers, zucchini, corn and spices. Cook for another ten minutes until vegetables are soft.
  3. Add broth, beans, tomatoes, and chilies. Bring to a boil, then cover for ten minutes.
  4. Add cilantro and thoroughly mix. Serve in bowls and enjoy with a squeeze of lime.
  5. Top with a little sour cream or yogurt, if desired.

Original recipe from Down to Earth