- 6 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2-3 celery stalks, finely chopped
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 15oz can of black beans, drained and rinsed (or 1½- 2 cups cooked dry beans)
- 1 15oz can garbanzo beans, drained and rinsed (or 1½ – 2 cups cooked dry beans)
- 1 15oz can corn (or 1½ – 2 cups fresh kernels or frozen)
- 2 15oz cans diced tomatoes, with liquid (any variety)
- 1 cup chili verde salsa (we like La Victoria)
- 2 quarts bone broth (homemade if possible)
- 2 Tbsp taco seasoning *
- 1 tsp cumin *
- ½ tsp chili *
- optional toppings (see below)
- In a large pot, sauté garlic, onion, carrots and celery with olive oil and butter until onions become translucent.
- Add remaining ingredients and simmer for at least 30 minutes. A longer simmer will create a more flavorful soup. Makes 5-6 quarts.
- You can easily cook this in a slow cooker.
- Serve with crushed tortilla chips, shredded cheese, sour cream, guacamole and freshly chopped cilantro on the side. Put all or just some on top of soup.
Make it company worthy by serving crushed tortilla chips, shredded cheese, sour cream, guacamole and freshly chopped cilantro on the side. Allow guests to top their own soup. If time permits, freshly baked bread is always nice (jalapeno focaccia perhaps?).