Mock Mexican Bean Soup

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We may not be in South America anymore, but South America still beats within our hearts.

Here is a recipe for Mexican bean soup, originally known as Chipotle Bean Soup.

Chipotle is a spicy pepper that I am certain you won't find at the supermarket near your home, so I decided on my own to "fake" the soup and add Harissa instead of Mexican hot peppers.

If you are South American, please don't kill me for desecrating this traditional soup. I love using products that can be found in any supermarket, and let's put it delicately: you can't easily find Chipotle peppers in Israel, and Harissa does a pretty great job as a substitute.

The secret to this soup is the combination of red bell pepper, spicy pepper, corn, and a long simmer with red or white beans.

The result is a slightly tangy, thick soup that is exceptionally rich in protein.

Serve it with cilantro, red onion, nachos, and of course—avocado.

Why avocado? I don't know, everything there is served with avocado. Somehow it fits perfectly. Try it, you might just fall in love.

Nutritional Values:

Nutritional values per serving (based on 6 servings):

• 222 kcal
• 15 g protein
• 37 g carbohydrates
• 10 g fat (of which less than 0.5 g is saturated fat)

Another bean soup recipe can be found here

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Mexican Bean Soup

Prep time 10 minutes

Cook time 1 hour

Servings 6 servings

Calories 222 kcal

Ingredients

• 1 cup Red beans soaked in water for at least 8 hours
• 3 tbsp Olive oil
• 1/2 Onion chopped
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Salt
• 1 tsp Baking soda
• 1 tsp Sugar
• 1 tbsp Harissa or red Schug
• 3 Garlic cloves, crushed
• 1 Red bell pepper
• 3 heaping tbsp Corn kernels
• 2 liters Water

For Serving

• 1/2 Avocado, diced
• 1 bunch Cilantro
• 1/2 Red onion, diced
• Nachos

Instructions

1. In a deep pot, heat the oil and sauté the cumin, paprika, salt, and sugar for about 10-15 seconds over low heat just to let the spice flavors bloom into the oil.

2. Add the chopped onion and sauté until it becomes translucent.

3. Add the chopped red pepper, garlic, and harissa and sauté for another minute or two until a pleasant aroma fills the air.

4. Drain the soaking liquid from the red beans and add them to the pot.

5. Sauté for a few more minutes.

6. Add the corn kernels.

7. Cover with water and add the teaspoon of baking soda.

8. Bring to a boil.

9. Lower the heat and cook for about an hour until the beans are soft.

10. Check the pot occasionally to ensure there is enough liquid. If not, add a cup or two during the process.

11. Serve with nachos, a handful of cilantro, chopped red onion, and avocado.

Recipe Video