Mexican Bean Soup with Chipotle Avocado Cream

By Dreena Burton

Serves 4-6

This soup has bold, vibrant flavors without being heavy, as a chili can be. Be sure to pair with Chipotle Avocado Cream. And avoid substituting cumin powder for cumin seeds—the whole seeds really add a distinctive flavor element. 

  • 1-2 Tbsp water or 1 tbsp Earth’s Choice Extra Virgin Olive Oil
  • 1 1/2 cups red onions, finely chopped
  • 6-7 medium – large cloves garlic, minced
  • 3/4 tsp  sea salt
  • freshly ground black pepper to taste
  • 1 1/4 tsp cumin seed (not ground)
  • 2 1/2 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1 – 2 Tbsp jalapeno pepper, chopped (optional, can substitute crushed red pepper, see note)
  • 2  x 398mL can or 1 x 796mL can Earth’s Choice Diced Tomatoes
  • 1 x 398mL can Earth’s Choice Black Beans, rinsed and drained
  • 1 x 398ml can Earth’s Choice Kidney Beans, rinsed and drained
  • 1  cup  frozen corn kernels
  • 1 vegetable bouillon cube
  • 2 1/2 – 3 cups water
  • 1 tsp pure maple syrup or agave nectar
  • 1 1/2 Tbsp freshly squeezed lime juice
  • chopped fresh cilantro for serving
  • lime wedges for serving

In a large pot over medium heat, combine the water or oil, onion, garlic, salt, pepper, cumin seed, dried oregano, cinnamon, and jalapeño (if using). Cover and cook for 6 to 8 minutes, stirring occasionally; lower the heat if the onion is sticking. Starting with 2 1/2 cups of the water, add the remaining ingredients, except the lime juice, cilantro, lime wedges, and Chipotle Avocado Cream. Stir, increase the heat to high, and bring to a boil. Lower the heat to medium-low, cover, and simmer for 10 to 15 minutes. Stir in the lime juice and add the remaining water to thin, if desired. Serve in individual portions with cilantro and lime wedges and a dollop of Chipotle Avocado Cream (below).

Jalapeno Note: If making this soup for a family with young children, you may want to omit the jalapeño so the soup does not have spicy heat. It will still be flavorful, just not spicy hot for the little ones. Also, if you don’t have a fresh jalapeño on hand, substitute a few pinches of crushed red chili flakes to taste.

Recipe reprinted from Let Them Eat Vegan by Dreena Burton. For more of Dreena’s recipes, visit www.plantpoweredkitchen.com.

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