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