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Serves 2 to 3

Ready In: 90 minutes

Ingredients:

  • 1½ cups multi-bean soup mix, soaked for 4-8 hours, rinsed and drained
  • ½ tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ¾ tablespoon paprika
  • Cayenne pepper (optional)
  • 5 garlic cloves
  • 1 tomato, diced
  • 1 scallion, chopped
  • Sea salt

Directions:

  1. Combine the beans and 6 cups of water in a medium pot and bring to a boil over high heat.
  2. Add the cumin, coriander, paprika, and cayenne, if desired, for a nice spicy kick.
  3. Peel and press the garlic cloves and add to the soup along with the diced tomato.
  4. Reduce the heat to medium-low and simmer partially covered for 75 minutes.
  5. Stir the bottom of the pot occasionally, to ensure that the soup is not burning.
  6. Add more water to thin the soup, if desired.
  7. Taste the beans for desired tenderness.
  8. Season with salt to taste once the beans are fully cooked, then cook for 5 minutes more.
  9. Garnish with chopped scallions and serve.

Chef’s Tips:

  • I use a dry 7-bean soup mix to make this, but you can use any dry bean mix (5 beans, 9 beans, 12 beans, etc.).
  • Serve this dish with baked tortilla chips for a great texture combination.
  • This soup tastes incredible over the next few days… create a triple batch!

Source: CandidChef.com

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