Looking to feed a hungry crowd tomorrow, on Cinco de Mayo? Here’s a festive, colorful dish that’s simple to cook, uses one pot (Hello!!?!! ONE pot!!! That’s hardly any dishes at all.), and is bursting with crunchy jicama, cilantro and grilled citrus.
Pinto Bean Soup
1 Tbsp olive oil
1 small onion, small dice
3 cloves garlic, minced
2 stalks celery, small dice
3 small carrots, peeled and small dice
1/2 tsp sea salt
1 tsp chili powder
1/4 tsp ground cloves
4 c vegetable broth
1 15-ounce can fire roasted tomatoes
3 dried California Chile Peppers (also known as Anaheim), stems and seeds removed
1 tsp dried oregano
3 c cooked pinto beans
1 corn tortilla, torn into small pieces
1 tsp honey, optional, and to taste to balance acidity of tomatoes. May also sub in a vegan sweetener.
Salt and pepper to taste
1 avocado, sliced for garnish, optional
Cilantro, minced for garnish, optional
1 bell pepper, small dice
1 jalapeno, minced
1 small jicama, peeled and small diced
1 lime, cut in half
salt and pepper to taste
Cilantro to garnish, optional
1. In a large saucepot, heat olive oil over medium heat. Then add onion, garlic, celery and carrots. Add chili powder, sea salt and cloves. Stir well. Saute until vegetables are soft.
2. Add vegetable broth, fire roasted tomatoes and dried California Chiles to the saucepan. Bring to a boil, then reduce heat and allow soup to simmer 15 minutes, or until the chilies have softened. Then, carefully transfer the soup to a blender and blend until smooth.
3. Return soup to pot, and add oregano, pinto beans and the torn up corn tortilla. The tortilla acts as a thickener for the soup as it dissolves. Bring soup back to a boil, then reduce heat and simmer 20 minutes. If you prefer a thicker soup, you can always add more corn tortillas. Add sweetener, salt and pepper to taste. Serve with avocado slices, jicama salsa and grilled lime wedges (recipe below).
1. Heat a small skillet over medium high heat. Place the lime halves in the pan and allow to cook until nicely browned. Set the lime halves aside to cool. When they are cool enough to work with, juice the lime.
2. Combine the jicama, red bell pepper, jalapeno and lime juice. Toss to mix well. Add sea salt and pepper to taste.
Soundtrack: Color Esperanza by Diego Torres