Mexican soup is one way to eat your veggies

January 11, 2013|Scott Anderson | Culinary Passion

This is a classic vegetarian dish that I made simple by incorporating a variety of canned beans and making it a cook all together dish in one pot over low heat. This dish would work well in a slow cooker, too.

It's for a vegetarian friend who works at a local gallery and has little time or desire to cook for herself.

Be sure to use low sodium beans, and have plenty of friends over to enjoy the soup. It's makes around 10 servings, not including toppings. The soup does freeze well in pint-size containers.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Very vegetarian Mexican soup

1 small onion, chopped

1 stalk celery, chopped

1 small red pepper, chopped

1 jalapeno pepper, seeded and chopped

1 15-ounce can black beans

1 15-ounce  can garbanzo beans

1 15-ounce  can red beans

1 15-ounce  can green beans

1 15-ounce  can corn

1 10-ounce) can Rotel Chili Fixins Tomatoes

1 8-ounce can tomato paste

3 cups water

2 cups tomato sauce

2 teaspoon chili powder

1  teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

For toppings (optional)

Sour cream

Grated cheese

Hot sauce

Minced onion


Pico de gallo,

Sliced jalapenos

Open and drain all cans, then put into a large stock pot. Add in remaining ingredients and stir to combine.

Bring to a boil, stir and reduce to a simmer and cook for an additional 45 minutes, stirring every so often. If using a slow cooker, cook on medium high for 3 hours.

Adjust for seasoning and serve with favorite toppings.

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