Set that A** on Fire with my Mexican Bean Soup!!(Vegan/Vegetarian friendly)

Hey loves… I am going to get straight into this blog because it will be a bit long.

My Mexican Bean Soup Recipe 

Disclaimer: This is a VERY spicy dish. If you can not handle spicy foods I do NOT recommend this recipe for you. Please keep in mind that this is MY way of making it and how “I” like it, feel free to modify anything you wish. Lastly, this dish requires multiple tissues and possibly a few tears. Make sure you try to remove as many of the chili peppers as you can when serving..and if you are sharing make sure you warn the guest… “you eat at you’re own risk”. 

Ingredients:

1 pack pinto or black beans [pinto is yummier]

1 onion

2 cups cherry tomatoes 

7 medium carrots

3 garlic cloves

3 vegetable flavor cubes

Spices:

1 Tlbs. Cumin 

1 Tlbs. Black Pepper

1 Tlbs. Oregano

1/2 Tlbs. Chili powder

1/2 Tlbs. Cayenne powder

5 mini dried red chili peppers

Instructions:

Soak the beans in a bowl over night. This process will reduce the cooking time in half and clean the beans. [I must say.. I enjoyed the pinto beans much more]. The following morning drain the beans and toss them into a hallow soup pot. Add 3 liters of water, it may seem like a lot but the beans will absorb a portion of it. Bring water to a boil on high heat. Add salt [as much or as little as you’d like. I add 1 Tlbs.]. Add the three flavor cubes and give it a good stir making sure the cubes are dissolved. Cover with a lid and set the heat to Medium-Low. Let this sit for about 35-40 minutes. During this time you can start preparing the rest of the ingredients. Chop the carrots into a size that you prefer making sure that they are all similar in size so they cook evenly. Then, chop the onion and garlic as fine as you possible can for best results. Chop the cherry tomatoes into 4s and once the 35-40 minutes has lapsed add in the wet ingredients. Once you have done so also add in all the dry spices. Give it a good stir, add the lid and let it simmer on Low-Medium (more low) heat for another 20 minutes. Let 5 minutes pass and sample the flavor to see if you want to adjust the salt..this would be the time!. Once 20 minutes has passed, sample a few beans and a few carrots..if it is cooked turn the heat off and let the soup stand for 10minutes to really absorb the heat. (Thats of course if you can wait 10 minutes because I couldn’t lol).

Congratulations, you have completed the soup and you are ready to enjoy the deliciousness. Add half a fresh squeezed lemon to it, grab a few tissues and ENJOY!!! 

 

P.S Refrigerate the left overs because the next day this will be 10x more delicious.. I promise you won’t be disappointed. 

XOXO

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