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hearty bean soup recipe

Mexican Bean Soup with Sautéed Brussels Sprouts

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Medium Skillet
  • 1 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 4 cup vegetable broth
  • 1 can diced tomatoes 14 ounces
  • 1 cup corn kernels
  • 1 tablespoon lime juice
  • salt to taste
  • pepper to taste
  • 1 pound Brussels sprouts trimmed and halved
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until soft.
  • Stir in the cumin and chili powder, cooking for an additional minute.
  • Add the black beans, kidney beans, vegetable broth, diced tomatoes, and corn kernels to the pot and bring to a simmer.
  • Reduce the heat to low and let the soup simmer for 20 minutes.
  • Stir in lime juice and season with salt and pepper to taste.
  • While the soup is simmering, heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  • Add the Brussels sprouts and sauté until they are golden brown and tender.
  • Drizzle the balsamic vinegar over the Brussels sprouts and toss to coat.
  • Let the soup rest for 5 minutes before serving.
  • Serve the soup hot, topped with sautéed Brussels sprouts.

Notes

For the best results, ensure the Brussels sprouts are evenly browned to add a delicious caramelized flavor that complements the soup. If you prefer a thicker soup, mash a portion of the beans before adding them to the pot. Adjust the seasoning according to your taste and experiment with toppings like avocado or fresh cilantro for added flavor.
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