Aztecan bean soup

3 cups of beans in their broth
3 cups of broth (preferably home made!)
3 tomatoes, chopped
1 onion, chopped
1 or 2 cloves of garlic, minced
1 chili, deveined and seeds removed, minced
1 ear of corn, cut off of the cob
1 tablespoon of oil
salt and pepper to taste
For serving:  1 avocado & 1/2 cup of cheese (I suggest Jack if you can’t find “queso fresco” in the grocery store)
Warmed corn tortillas

Lightly blend or mash the beans in their broth
In a large soup pot, warm the oil over medium heat. Add onion, then garlic, chili, and tomato. Stir occasionally. After approximately 3 or 4 minutes, add the beans, broth, and corn. Simmer on medium low heat for 5-8 minutes until entire soup is warm and flavors have melded. Season with salt and pepper. Serve with cubed avocado and sprinkled with cheese, and eat with warm corn tortillas or tortilla chips.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s