Tex-Mex Bean Soup
with tortilla chips / sour cream / avocado

Name: Tex-Mex Bean Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, small, chopped; 2 Carrots, medium, chopped; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/2 tsp Paprika, smoked; 2 stalks Green onions, chopped, white and green parts separated; 1 Limes, wedges; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 Avocados, cubed; 1 Tbsp Oil, cooking; 3 cups Stock, any variety; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g can); 1 cup Corn, frozen; 4 Tbsp Sour cream, for serving (sub plain yogurt); 2 cups Tortilla chips

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

$Tex-Mex Bean Soup$

With fajita-flavors serving as inspiration for this vegetarian soup, be sure to dress up each bowl with avocado, sour cream, green onions and fresh lime juice. Tortilla chips provide a satisfying crunch served on the side or crumbled over the top!

Ingredients

Metric

Servings:

Tex-Mex Bean Soup:

Onions, small - 1 , chopped
Carrots, medium - 2 , chopped
Cumin, ground - 1/2 tsp
Coriander, ground - 1/2 tsp
Paprika, smoked - 1/2 tsp
Green onions - 2 stalks , chopped, white and green parts separated
Limes - 1 , wedges
Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Avocados - 1 , cubed
Oil, cooking - 1 Tbsp
Stock, any variety - 3 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g can) - 1 can
Corn, frozen - 1 cup
Sour cream, for serving (sub plain yogurt) - 4 Tbsp
Tortilla chips - 2 cups

Prep

Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
Spice mix - Combine cumin, coriander and paprika. (Can be done up to 5 days ahead)
Green onions / Limes - Store white and green parts of green onions separately. Keep lime wedges separate. (Can be done up to 2 days ahead)
Beans (both types) - Drain and rinse.
Avocados - Chop avocados.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then white parts of green onions to heated oil. Once you can smell the white parts of green onions, add in onions and carrots with some salt. Saute ~5 minutes or until carrots are tender. Add spice mix and saute until spices are fragrant, ~2 minutes more.
Add stock and tomatoes (including liquid). Bring to a simmer and continue cooking for 5 minutes to let the flavors come together.
Optional step: For a smooth, creamy base, blend stock with an immersion blender.
Add corn and both types of beans and continue simmering until heated through. Taste and season with some salt and pepper and a squeeze of fresh lime juice.
Ladle soup into bowls and top with sour cream, avocados and green parts of green onions. Serve with tortilla chips and extra lime wedges on the side and enjoy!

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