Fully Loaded Taco Soup
I love fall! It is a time when the tree leaves start changing colors, when markets are full with fresh harvested vegetables and fruits. It also a time for my family when we changing our summer diet to a fall and winter diet. It means I start cooking more rib sticking food like stews, pies, oven roasts, soups and more. Today I would like to introduce you to my favorite winter dish; Fully Loaded Taco Soup. You will ask why I call it fully loaded? It is because besides beans I use a lot of good fresh vegetables like tomatoes, celery, garlic, fresh corn, onions and carrots. And also spices like fresh cilantro and parsley, bay leaves, paprika, ground cumin, allspice, dry oregano and more.
For about 10-12 servings you will need:
• 3 cups of different beans’ mix
• 3 chopped carrots
• 1 onion chopped
• 3 celery stocks chopped
• 1 large tomato
• 1 can of chopped tomatoes
• 5 garlic cloves chopped
• ¼ cup chopped cilantro and parsley
• ¼ cup of olive oil
• ¼ cup lemon juice
• 4-5 bay leaves
• 2 tablespoons of pink Himalayan salt
• Pepper to taste
• chili pepper(optional)
• 1 teaspoon paprika
• 1 tablespoon of sugar
• 1 teaspoon oregano
• ¼ teaspoon ground cumin(optional)
• 2 whole allspice
Rinse beans with running water, place them in the large bowl, pour water over the top of the beans and let them stay in this water for about one hour.
They will increase in size by absorbing the water.
After time passes, drain water from the beans and transfer beans into the pot, add 10 cups of water and cook them with allspice and bay leaves for one hour.
In skillet preheat olive oil and add chopped onions, celery, carrots and garlic, cook it until garlic will be clear in color.
Add fresh chopped tomatoes to the vegetables and simmer it on medium for about 3-4 minutes.
Then add canned tomatoes and chopped cilantro and parsley.
Cook this mix for about 4-5 minutes then transfer it to the pot with beans. Simmer soup for about 7-8 minutes then add cut corn from the cub.
Cook for another 5 minutes then add mixed spices and lemon juice. Bring your soup to the boil, turn the stove off, and let it cool for 20 minutes.
Serve soup topping it with taco chips and if you like you can also garnish it with shredded Mexican style cheese.