MEXICAN RAINBOW SOUP (AKA MEXICAN CHILI)
2-3 T. minced garlic
1 large onion, chopped
1 green pepper, chopped
2 red (or orange or yellow) peppers, chopped
1 14oz. can diced tomatoes (or 2 whole tomatoes, chopped)
5-6 cups beans (black, white, red, etc.—whatever you like or have in the pantry) that have been soaked and are soft
3 cans beans (I like to mix one each of black, navy, and kidney)
4-6 cups Chicken or Vegetable Broth
2 cups fresh or frozen corn
Tabasco sauce to taste
2-3 T. chili powder
1-2 T. dried basil, or one ½ a bunch of fresh, chopped
1 T. cumin
Salt and Pepper
(spice it up more if you’d like)
In large soup pot, sauté garlic and onion until soft but not brown in olive oil or a little broth. Add everything except corn and cover it with broth. Bring to a boil, simmer until veggies are crisp-tender.
Add 2 cups fresh or frozen corn and cook until hot.
(I thickened mine with a cornstarch slurry this time. I don't always do that.)
Serve with jalapenos and vegan cheese (pepper jack or cheddar) and/or vegan cream cheese or sour cream to top it off.
Good with beer bread, tortillas, chips, or corn bread.