Ingredients
1 yellow onion, diced
1-2T olive oil or ghee butter
1/2t chili powder
1/2t cumin, preferably freshly ground
1 carrot, diced
1/2 yellow, orange or red pepper, diced
1/2 cup sweet potato, diced
1 tomato, diced
1/4 cup rice, rinsed
1 t salt
3 cups vegetable stock or water
1 cup cooked pinto beans
1/2 cup fresh yellow beans, sliced into 1/2″ lengths
Fresh cilantro, chopped
t=teaspoon T=tablespoon
On medium heat, saute the onions and oil or butter in the soup pot. When the onions begin to soften, add the spices and cook for another 2 minutes. Add the vegetables: carrot, pepper, potato, tomato and rice and cook for a couple of minutes. This helps to let the flavor of the spices infuse into the vegetables. Add the stock and bring to the boil. Gently simmer for 10 minutes, then add the salt, pinto beans and yellow beans. Continue to cook until the vegetables are soft and the rise is cooked. Add the cilantro at the last, or simply add to individual soup servings. This is the general format for soup. Why did I choose these vegetables? Mostly because they are the ones that I had on hand at home when making the soup! Use your own ingredients, and your own creativity.
Namaste,
Sydney