Thick and Spicy Mexican Bean Soup
Ingredients
- 1 cup pinto beans
- 1 cup black beans
- 1 red onion
- 2 purple carrots or regular carrots
- 2 cloves garlic
- 1 tablespoon vegetable salt or two cubes of soup stock
- 1 tablespoon olive oil
- 2 tablespoons ancho chillies
- 1 tablespoon chipotle chillies
- 2 teaspoons smoked sweet paprika powder
Preparation
Soak the pinto and black beans in water for 8-24 hours
Chop the red onion and carrots
Cook the chopped onions and carrots in olive oil for a couple of minutes, add the beans, 2 liters of water and cook for about 10 minutes.
Add all the other ingredients and cook for 40 minutes or until the beans soften.
Blend the soup together with all of the ingredients.
Season with salt, pepper and a teaspoon of vinegar.
Serve just as it is or with a bit of sour cream.
