Jun 07, 2013

Fiesta Bean Soup

I’ve been writing my buns off the past week on a project that is near and dear to my heart… creating recipe posts has been trying, I won’t lie. Up until the wee hours and then up again at dawn. A writer’s life can be demanding. I’m not complaining. I love my work. It’s just been more of a challenge this week to come up with “wow” dishes for you, and I absolutely will not post something that doesn’t meet the “wow” test! There is, more often than not, some trial and error… some meals (and lots of baked things) that my wonderful man will happily eat and enjoy that are not “blog worthy.” He’s the best. 

Last night I really needed something easy after another long day at my computer. So I hunted around, hoping to find some interesting ingredients, thinking, “Oh well, still no post for tomorrow.” What do I usually do when I want easy? Soup. I quickly threw some ingredients together for this dish and ran back to my office to continue working. And what do you know? It’s REALLY yummy!

So, here is today’s post. Some soup for you! Nutritious, simple to prepare… maybe not a huge “wow” but definitely something worthy of sharing…


  • 2 cups cooked pinto beans 
  • 1 large green bell pepper, cored, seeded and quartered
  • 1 large red bell pepper, cored, seeded and quartered
  • 3 carrots, cut into 2-inch pieces
  • 1 frozen cup corn kernels, thawed
  • 1 red onion, quartered
  • 1 4 oz. can chopped green chili peppers (I used Trader Joe’s roasted New Mexico chiles but you can use whatever kind you want. There are always some of these small cans in the Latin section of supermarkets. Just watch the sodium content!)
  • 1/4 cup chopped cilantro
  • 1 TBS Spike salt-free seasoning
  • 1 can reduced fat coconut milk
  • 2 cups water


  1. Place the carrots into a food processor and pulse until finely chopped. Transfer to a soup pot.
  2. Next do the same for the peppers and the onion. The reason I chop the veggies separately in the food processor is so that they can maintain some chunkiness. If you have too much bulk in the processor, the stuff at the bottom tends to get too mushy. You can finely chop all the veggies by hand instead if you prefer. I used the food processor to save on time.
  3. Add the chopped veggies and the rest of the ingredients, except for the corn and the cilantro, to a large pot and simmer until the veggies are tender, about 30 minutes.
  4. Add corn and cilantro and cook about 5 minutes longer.
  5. Garnish with some fresh chopped cilantro.
NOTE: What I would have done, had I been on top my game yesterday is to add the coconut milk at the very end. This would have created more of a white soup base, instead of yellow, contrasting all the veggies’ colors and creating a more colorful “fiesta” look!

Makes a lot (sorry I didn’t measure but will serve about 4 as a main dish). Enjoy!

Healthy trails,

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