Vegetarian Bean and Tomato Soup
Serves 4
Adapted from A Couple Cooks
2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
4-5 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon cumin
15 ounce can black beans, drained and rinsed
15 ounce can kidney beans, drained and rinsed
15 ounce can diced tomatoes
15 ounce can corn, drained
1 tablespoon adobo sauce and 1 chipotle pepper, diced (from can of chipotle peppers in adobo sauce)
4 cups vegetable broth
½ cup water
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon pepper
Tortilla chips, crumbled, for garnish
4 radishes, cut into thin circles and then cut into long slivers
1 lime, sliced into wedges, for garnish
Cilantro, coarsely chopped, for garnish
Heat a large pot or Dutch oven over medium heat. As it’s heating up, add the olive oil. Once the oil is hot, add the onions and sauté until translucent, about 5 minutes. Add the bell peppers and garlic and sauté for an additional 2 minutes.
Stir in the oregano and cumin and cook until fragrant, about 1 minute. Carefully, pour in the black beans, kidney beans, diced tomatoes, corn, adobo sauce, chipotle pepper, vegetable broth, water, tomato paste, salt, and pepper. Mix everything together until well blended.
Let the soup come back to a simmer and let it continue simmering for 15-20 minutes, while periodically giving it a few good stirs. It shouldn’t be boiling, just a slow simmer, so turn down the heat if it’s close to or at a boil. Occasionally, taste the soup and add additional seasonings to your preferences.
Once ready to serve, ladle the soup into bowls before garnishing them with the crumbled tortilla chips, radish slivers, lime juice, and cilantro.
Enjoy!