No excuses. I have been absent from my blog and also from creative cooking in my kitchen. Business travel and kids have taken precedence over culinary exploration lately. As they say, it is what it is....
I know it is the middle of summer, but yesterday I was in the mood for soup and so I decided to stop at the grocery store on the way home from work to see what looked good. The Mexican flavors were calling my name so I went with it.
This is a hearty, flavorful soup, perhaps a borderline chili- if cooked down enough I think it would thicken up enough to be considered chili.
My version was not overly spicy, but you could easily kick it up with some cayenne or tabasco (or any other spicy pepper of choice).
Mexican Style Bean Soup
1 green pepper, diced
1 small onion, diced
1 jalapeno pepper, diced
1/2 pound beef style crumbles (I used Boca)
1 tbsp olive oil
2 15 oz cans diced tomatoes
1 can black beans, rinsed and drained
1 can Southwest red beans (I used Wegman's brand)*
1 can sweet corn rinsed and drained
2 cups vegetable stock
1 tsp garlic powder
Salt and pepper to taste
Green onions, cut into small rounds
Vegan cheddar (I used Daiya slices cut into very small pieces)
In a large stock pot over medium heat add one tablespoon of olive oil. Add the green pepper, onion and jalapeno pepper. Season with salt and pepper. Saute until starting to get tender. Add the crumbles and saute until warmed through. Add the diced tomatoes, black beans, Southwest Beans and corn. Stir well and add the vegetable stock and garlic powder. Reduce the heat, cover and simer for about 45 minutes or until soup reaches the desired consistency.
Garnish with desired toppings before serving.
*Do not rinse or drain the spiced beans or their flavor will be diluted