This hearty warm-up goes especially well with Spicy Southwestern Cornbread and a tall glass of lemonade.
INGREDIENTS | SERVES 8
- ¼ cup olive oil
- 2 cups chopped onions
- 1 cup chopped carrots
- 2 cups chopped assorted bell peppers
- 2 teaspoons salt
- 1 tablespoon chopped garlic
- 2 chopped, seeded jalapeño peppers
- 1 tablespoon ground ancho chili pepper (see “¡Hola! I Must Be Going: Mexican Specialty Foods,”) or ½ teaspoon crushed red pepper flakes
- 1 chipotle in adobo, chopped
- 1 tablespoon toasted cumin seeds, ground (see “Toasting Spices,”) or 4 teaspoons ground cumin, toasted briefly in a dry pan
- 1 (28-ounce) can plum tomatoes, roughly chopped, juice included
- 3 (16-ounce) cans beans: 1 each red kidney, cannellini, and black beans, rinsed and drained, or an equal amount of home-cooked beans (start with about 1½ cups dried beans)
- 1 cup of tomato juice
- Finely chopped red onions
- Chopped fresh cilantro
Heat the oil in a heavy-bottomed Dutch oven or soup pot. Add the onions, carrots, bell peppers, and salt; cook 15 minutes over medium heat, until the onions are soft.
Add the garlic, jalapeños, ancho, chipotle, and cumin; cook 5 minutes more.
Stir in tomatoes, beans, and tomato juice. Simmer about 45 minutes. Serve garnished with red onions and cilantro.