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spicy bean soup recipe

Spicy Mexican Bean Soup with Carrot Purée

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or Food Processor
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 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
  • 2 medium carrots peeled and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic to the pot and sauté until onions are translucent.
  • Stir in ground cumin, smoked paprika, and chili powder, cooking for another minute.
  • Add black beans, kidney beans, and vegetable broth to the pot and bring to a boil.
  • Reduce heat and let the mixture simmer for 20 minutes.
  • In a separate pot, boil carrots until tender, then drain and transfer to a blender.
  • Blend the carrots until smooth to make a purée.
  • Stir the carrot purée into the soup and season with salt and black pepper.
  • Let the soup rest for 5 minutes to meld the flavors.
  • Stir in lime juice and garnish with chopped cilantro before serving.

Notes

For extra flavor, consider roasting the carrots before puréeing to add a depth of sweetness to the soup. The soup can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to develop even further. Adjust the level of spices according to your preference for heat, and serve with warm tortillas or crusty bread for a complete meal.
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