Vegetarian Red Bean Soup Recipe
1 tbsp. olive oil
1 yellow onion, chopped
4 cloves of garlic diced
3-4 cups red beans (slow cooked)
1-2 tsp cumin seeds
1/2 red pepper, chopped
1 tbsp fresh oregano
1-2 tbsp fresh cilantro, chopped
1 28 oz. tomatoes
4 cups vegetable broth or filtered water
1 tbsp. tomato paste
1 cup roasted corn
1 1/2 tsp. salt
1/2 tsp. paprika
1 tbsp. fresh marjoram
2 tsp. honey or agave nectar
juice from one half of a lime

fresh avocado chopped for garnish
yogurt/sour cream

Heat olive oil in a large soup pot and add onion. Let it cook for a few minutes and add garlic and cumin. Let the garlic and onion go translucent and then add the red pepper. Add red beans, fresh herbs, tomato paste, and tomatoes. Bring to a simmer. Add water and roasted corn and simmer for 10-20 minutes. Add the rest of your seasonings (Salt, paprika, and marjoram) and simmer for another 5 minutes. Add the honey and lime, mix and adjust seasonings to taste.

Serve with a sliver of lime, cubes of avocado, and yogurt if desired. (Optional!)

A perfect weekday dinner with rice.