As a child I loved the book Mexicali Soup, in which the mother of a large family makes a soup, but leaves out the ingredient that each child dislikes. When she serves dinner, everyone gets a big bowl of water. Fortunately, our mexicali soup is stuffed with ingredients and even gets a tasty garnish. Today it turned cold again, so I’m eager to heat and eat!
1 can tomato sauce
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 cup corn kernels
1 onion, diced
4 garlic cloves, minced
1/2 bell pepper (or 4 mini bell peppers)
1 jalapeno, sliced
2 red potatoes
1 cup mushrooms
1/2 TBL cumin
1/2 TBL oregano
1/s TBL red pepper flakes
4-5 cups water (to cover and a little extra)
2 large handfuls arugula
2 TBL cilantro (fresh or frozen)
2-3 TBL lime juice
salt and pepper to taste
Optional: garnish with avocado and vegan cheddar
In a large pot, heat a small amount of olive oil and saute onion, pepper, garlic, zucchini, potatoes, and corn for about 5 minutes, until the onion becomes translucent. Stir in spices and cook another minute, stir to prevent sticking. Add tomato sauce, beans, water; bring to a boil. Add cilantro and arugula. Reduce heat and cook partially covered for 30 minutes, until potatoes are done. Add in chopped mushrooms and lime juice, salt and pepper to taste. Continue cooking on low another 10-15 minutes.
Top with avocado and grated vegan cheese.