By Kevin Williams
Nothing like homemade soup on a cold winter’s day. Throw in some cornbread, and you’ve got a double winner. At least in the Midwestern USA, winter is waning. Not that you can’t eat bean soup in summer, but winter is when soups really shine and we still have a few more weeks to enjoy the thick soups and chowders before early spring asparagus and peas begin to draw our attention away.
Rachel made this superb soup last week and paired it with some cornbread and I really liked this soup. Some soups are so thin you can drink it, but this soup had some bulk to it and I like that. This a wonderful end-of-winter bean soup which will keep you warm, but with enough color to add a splash of spring.
Check out this amazing soup recipe below:
- 2 tbsp extra virgin olive oil
- ½ chopped fresh red chili pepper
- 2 sliced cloves of garlic
- 2 bags of frozen mirepoix vegetables, one with green peppers one without
- 1 handful of fresh cilantro, chopped
- 1½ cups water
- 15 oz canned or cooked kidney beans (400 g)
- 15 oz can cannelini beans
- 15 oz can pinto beans
- 1 small bag frozen corn
- 1 carton vegetable broth
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ tsp sweet paprika
- 1 tsp ground cumin
- Heat olive oil in a deep pot and add frozen vegetables. Cook over medium heat until onions in frozen veggies are translucent.Add all the beans and then one carton of vegetable broth, and season with some cumin, chili powder, salt and pepper, bring to a boil and simmer for about 15 min.