Potato,Carrot, and Bean Soup a la Mexicana
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Ingredients (14)
- 2 Liters of Water (10/12 cups)
- 1 Onion, whole
- 1 Spoonful of vegetable oil
- 1 Spoonful of Salt
- 1/2 spoon of Pepper
- 6 White Potatoes, peeled and chopped
- 6 Carrots, peeled and chopped
- 1 Can of red kidney Beans
- 1 Can of Diced Tomatoes
- 2 cloves of Garlic, minced
- Four strips of Bacon, fried until semi crispy
- Juice of Two Limes
- 2 small Jalepenos (or other hot peppers) chopped (or 1 for a milder taste)
- 10 sprigs of cilantro, chopped
Thought this one up because I was sick and needed to make a soup. Basically took a very basic vegetable soup recipe and ended up giving it a Mexican twist. The end result was awesome. You’ll have a healthy, hearty soup and sweat off any sickness. Forget chicken soup, this is The Goodness.
Instructions
- 1In a large soup pan or sauce pan, add the water, whole onion, oil and salt. Heat on 1/4 heat.
- 2Chop all potatoes, carrots and garlic then add to water, switch to medium heat.
- 3Open can of beans and drain of all liquid. I also recommend rinsing until all of the residue is gone and only the beans are left.
- 4Add to soup and bring to a boil for about 2 minutes then reduce to a gentle simmer for 15 minutes (Covered).
- 5Add can of diced tomatoes and to soup, cover, and begin frying the bacon in a separate pan.
- 6Once bacon is near the desired crispiness, remove and chop on the cutting board.
- 7Add half of the diced tomatoes from soup (dont worry if a couple of carrots or beans get caught up, just drain of liquid first) and sautee on 3/4 heat. Add half of the chopped cilantro and toss in with tomatoes to sautee about a minute.
- 8Add the chopped bacon and sautee another minute or so on medium heat. This is a good point to get creative with other tastes–maybe some oregano or a bay leaf would work as well.
- 9Toss all ingredients from pan back into soup. Add the hot pepper (jalepeno or other type will work fine).
- 10Test potatoes and carrots for consistency. They shouldn’t be too tender so another 10/15 minutes of cooking (covered) on 1/4 heat before it’s done. Add the 1/2 spoon of pepper now.
- 11Prior to serving add the Lime juice and stir, mixing it into soup. Serve topped with fresh chopped cilantro.
- 12Add salt and pepper to taste and a teaspoon of Sour Cream if desired.
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