Wednesday, September 19, 2007

Mexican Bean Soup

4 cups dry kidney beans
4 cups dry black beans
2 quarts chicken stock
12 oz. frozen corn
15 oz crushed tomatoes
Juice of 1/2 a lemon
2 Tbs cumin
2 Tbs cilantro
1/2 tsp black pepper
1 tsp sea salt

Soak and cook beans according to bag instructions. It is fine to combine the beans for soaking and cooking.

When beans are fully cooked, drain, but retain some liquid for soup, if necessary. Return beans to the pan. Add all remaining ingredients, stir well, and adjust seasoning to taste. 

Bring to boil. 

Serve hot with tortilla chips, salsa, sour cream, shredded cheddar/monterey jack and guacamole.

Migraine Friendly - may need to remove lemon juice.

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