This nine bean soup is something I have been making for years and it varies from time to time based on the time of year and the ingredients I have on hand. I have made this soup many times with an Italian finish (parmigiano and toasted crostini) and have also enjoyed it. Today, I decided to make it with a Mexican finish because of my recent trip to Cozumel. Cilantro, lime and avocado are very prominent in Mexican cuisine, and I love the combination of flavours and the freshness that these simple ingredients offer in my bean soup.
The dry bean mixture that I am using includes green peas, green lentils,red split lentils,pinto beans, small white beans, small red beans,kidney beans, black beans and red eyed beans. I always soak the dry beans over night in cold water to ensure that they are ready to cook the following day. If you are looking for healthy soup that also tastes amazing, this is the soup for you. It is possible to make healthy choices without sacrificing delicious taste.
Ingredients
1 tbsp extra virgin olive oil
2 leeks - diced
1 red onion - diced
4 celery stalks - diced
3 cloves garlic - minced
1/2 cup white wine
2 cans of diced tomatoes
4 cups of low sodium chicken stock
1 cup of water
2 cups of bean mixture
Placed all spices in cheese cloth and tie
2 bay leaves
1 tbsp black peppercorns
1tsp corse salt
1 tsp hot pepper flakes
Heat oil in a large stock pot and saute all the vegetables for 5 minutes on high heat.
Add garlic and saute for an additional 2 minutes.
Delglaze with white wine.
Add tomato.
Add beans.
Add chicken stock.
Add water.
Add spice mixture.
Turn temperature down to medium and cook for 2 hours.
Remove spice bag.
Garnish with chopped avocado, fresh lime juice and fresh chopped cilantro.
Buon Appetito!
