I know soup in the summer is a tad unorthodox and perhaps completely nutso, but it had to be done.
Just look at all that color. Totally loony tunes.
Speaking of crazy, don’t you just love people who use zany expressions in conversation? I feel like I never do it, so I really appreciate the colorful comic element it adds to banter. I was at a Memorial Day cook out and made a new friend who told me about a girl she knows who uses phrases like “dream weaver” to describe ideal situations. Something along the lines of, “So, it turns out that the guy I’ve been obsessing over for ages has been obsessing over me too and asked me out on a date! Dream weaver!” Or, “My first choice school offered me a ginormous scholarship and a trip to Disneyland. Dream weaver.” Whoever came up with the expression, it’s crazy but beautiful. Crazy beautiful, just like this soup.
Ingredients: (makes 4 servings)
1 cup diced purple onion
1 clove minced garlic
1 diced red, orange, or yellow bell pepper
1 jalapeno pepper, seeds removed and chopped fine
2 cups vegetable stock
1 can pinto beans, drained
1 can black beans, drained
1 can petite diced tomatoes
zest and juice of 1 lime
1 bunch of finely chopped cilantro
1 teaspoon cumin
1 teaspoon salt
2 Tablespoon olive oil
Directions: In a large soup pot heat the oil, onions and garlic. Cook until onions are translucent and fragrant. Next, add the beans, cumin, jalapeno, and bell pepper. Cook for about three minutes, until the vegetables become tender. Then, add the tomatoes, veggie stock, salt, lime zest and juice, and cilantro. There should be enough stock to cover the veggies. If not, add a bit more or a splash of water. Cover with a good fitting lid and bring to a boil. Then reduce and let the soup simmer for about 15 minutes.
Serve with lime, sliced avocado and purple cabbage for garnish.
These make the perfect compliment.
Ah, dream weaver.
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