There’s not much better than warm, homemade soup on a chilly fall day, is there?

One of my very favorite things to make during the fall and winter is homemade soup. I love how a pot of soup simmering on the stove warms my kitchen and fills the house with this wonderful and delicious aroma.  I’m a little bit addicted to it!   Since I started making my own homemade soup, I haven’t been able to look at canned soup the same way!  There’s just something about homemade soup that you just can’t get from a can.

Today’s recipe is a variation of a soup that I was making for a number of years before we changed our diet. The old ingredients didn’t fit in with our new way of eating but I found that with a few changes,  it was just as delicious and a whole lot healthier.

Mexican Soup is one of my “go to” recipes when I need a quick dinner.  If you cook your beans earlier in the week ( I love to do this!) or you use canned beans, your homemade soup is on the table in 30 minutes! Serve with a tossed salad and maybe a wedge of crusty bread and you have yourself a delicious, healthy and filling meal.

Just a warning though. . . .

you might be tempted to let this soup simmer all afternoon

(and make your UPS man drool at the door)

but I caution you. . .

unlike many soup recipes, increasing the cooking time does not improve the flavor of this soup. In fact, I much prefer the flavor when it is cooked no longer than 20-30 minutes.

Mexican Soup

Ingredients:

• 1 tsp olive oil

• 1 medium onion, chopped

• 1 clove garlic, minced

• 2 cans pinto beans (4 cups cooked)

• 1 can black beans (2 cups cooked)

• 4 cups vegetable broth (homemade or gluten free)

• 1 1/2 cups salsa

• 1 cup frozen corn  (preferably organic)

• 1 tsp cumin powder

• 1 tsp chili powder

• 1/2 tsp garlic powder

• pinch of cayenne powder (optional)

• salt & pepper to taste

 Instructions: 

In a large pot, heat the oil over medium heat. Add the onion, garlic and a pinch of sea salt.  Saute for 3-5 minutes or until the onion is translucent.

In a small bowl or food processor, mash or process 2 cups (1 can) of pinto beans until smooth.  If using a food processor, add a small amount of water to process.  Add the mashed pinto beans to the pot, along with the remaining pinto beans, black beans, vegetable broth, salsa, and spices.  Reserve the frozen corn until 5 minutes before serving.

Bring soup to a slight boil, then reduce heat to medium-low.

Simmer the soup, uncovered, for 15 minutes.   Add the frozen corn and simmer for 5 more minutes, or until the corn is thawed and tender.

Season with salt and pepper to taste.

Enjoy!

–Jen

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Mexican Soup (Vegan & Gluten Free)

Course

Main Dish, Soups & Stews

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 1 tsp olive oil
• 1 medium onion chopped
• 1 clove of garlic minced
• 2 cans pinto beans 4 cups cooked
• 1 can black beans 2 cups cooked
• 4 cups vegetable broth
• 1 1/2 cups salsa
• 1 cup frozen corn preferably organic
• 1 tsp cumin powder
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 pinch cayenne optional
• salt and pepper to taste

Course Main Dish, Soups & Stews Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients 1 tsp olive oil 1 medium onion chopped 1 clove of garlic minced 2 cans pinto beans 4 cups cooked 1 can black beans 2 cups cooked 4 cups vegetable broth 1 1/2 cups salsa 1 cup frozen corn preferably organic 1 tsp cumin powder 1 tsp chili powder 1/2 tsp garlic powder 1 pinch cayenne optional salt and pepper to taste

Instructions

1. In a large pot, heat the oil over medium heat. Add the onion, garlic and a pinch of sea salt. Saute for 3-5 minutes or until the onion is translucent.
2. In a small bowl or food processor, mash or process 2 cups (1 can) of pinto beans until smooth. Add a small amount of water as needed to the food processor. Add the mashed pinto beans to the pot, along with the remaining pinto beans, black beans, vegetable broth, salsa, and spices. Reserve the frozen corn until 5 minutes before serving.
3. Bring soup to a slight boil, then reduce heat to medium-low.
4. Simmer the soup, uncovered, for 15 minutes. Add the frozen corn and simmer for 5 more minutes, or until the corn is thawed and tender.
5. Season with salt and pepper to taste.

Recipe Notes

You might be tempted to let this soup simmer all afternoon. . . .

(and make your UPS man drool at the door)

but I caution you....

 unlike many soup recipes, increasing the cooking time does not improve the flavor of  this soup.   In fact, I much prefer the flavor when it is cooked no longer than 20-30 minutes.

Recipe by Jen @ www.myhealthyhomemadelife.com

 

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