MEXICAN-STYLE BEAN AND VEGETABLE SOUP

MEXICAN-STYLE BEAN AND VEGETABLE SOUP

It would be near impossible not to get touched by the story of Stamatis Moratis that was published in the New York Times. This man’s incredible recovery from terminal lung cancer is just amazing. It is not an unexplainable miracle, this is the power of healthy food, absence of stress and being a part of community (and a bit of luck). Moving to the island of Ikaria is not practical for everyone however learning from the “Ikarian” life style would make a huge difference to anybody’s life.

The Ikarians stop and relax, socialize, don’t stress over not having much. They play dominos and drink wine. They centre their diet around plant based foods most of which they grow themselves. They live to a ripe old age without being plagued by the diseases most Westerners seem to suffer from.

Believe me I am inspired! Food? I have that covered, I do rather well in adhering to the whole foods plant based diet. Unlike the Ikarians I do not drink wine much at all. I don’t think it is wine that makes them live as long as they do. Having friends to share a glass of wine with is more important that the wine itself. A shared pot of green tea will surely do the same. Being around good friends is good for the soul and body.

And so is soup. This one has more Mexican influences than Ikarian but it does use their favourite staples, beans, potatoes and vegetables. My friend K shared it with me which made it taste even better. Make it today and share with a friend or a loved one.

Link to the original article:
http://www.nytimes.com/2012/10/28/magazine/the-island-where-people-forget-to-die.html?smid=fb-share&_r=1&

Mexican-bean-soup


MEXICAN-STYLE BEAN AND VEGETABLE SOUP
I have grated the carrot, it thickens the soup and I like grated carrot in soups. You can just dice it if you wish.

Serves 4

ingredients
1 medium onion, finely chopped
1 chilli, finely chopped
2 cloves of garlic, finely chopped
2 celery, finely chopped
1 carrot, grated (or finely chopped)
1 red pepper, cut into 1 cm pieces
1 larger potato, peeled and cut into 1 cm dice
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tin of red kidney beans no salt added, drained
1 cup tomato passata
3 cups vegetable stock
2 large tortilla wraps
fresh coriander or spring onions for garnish
Optional : cashew cream made of 250ml (1 cup) of cashews and 180ml (3/4 cup) water

  1. In a large soup pan heat about 60ml (1/4 cup) of water and saute till softened. Add more water if the onion starts to stick.
  2. Next add the chilli, garlic, celery, grated carrot and red pepper to the onion and saute for about 5 min, adding more water if needed.
  3. When the vegetables have softened add the potato and spices. Cook about 1 min.
  4. Add the beans, passata and vegetable stock. Bring to a boil, turn down the heat and simmer for about 20-30min until.
  5. While the soup is cooking preheat the oven to 200C. Cut each tortilla in 10 wedges, place on a baking tray and bake till crisped up, turn them over half way through. About 5-10 min. The tortilla wedges will start to brown at the edges.
  6. Serve the soup with the wedges on the side garnished with fresh coriander/spring onions and cashew cream if you wish. It is delicious without the cream too.
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