spicy corn and bean soup

ingredients

1 small cooking onion

3-4 cloves garlic

1 jalapeno

6 small - medium tomatillo

1/2 can pinto beans

1/2 can lupini beans

1/2 can corn

1 tsp oregano

1/2 tsp cumin

1 limes juice

1 tbsp olive oil

3 cups veggie stock

2 cups water

1 tsp salt ( or to taste )

step by step

1. Finely chop onion and garlic, sauté in a soup pot on low-medium heat until slightly browned, season with a good pinch of salt.

2. Take the skins of the tomatillo off and rinse, then chop into bite size chunks. slice jalapeno into rings ( remove some or all seeds if you desire )

3. Open and rinse your beans.

4. Add the tomatillos, 1/2 the amount of beans from each can, jalapeno, corn, oregano, cumin, veggie stock and water along with lime juice.

5. Simmer for about 30 minutes but go up to an hour ( lid on ) season with more salt as desired.

---

Check out the full tutorial of this recipe in my