New Mexico Rainbow Bean Soup

Bean soup is great if you want to get healthy. Bean soups provide vitamins, minerals, antioxidants, some protein, fiber, and complex carbohydrates. Additionally, gas is produced as beans are being digested in your gut. This is a natural prebiotic, so you can save money on prebiotics and get the real thing for your digestive system. Beano is the best product on earth when you start to eat more beans.

There are products that contain cellulose and citric acid that cost about $100 a month that are not good for you. Try this rainbow bean soup for similar results and less side effects (except the gas!). Your gut and long term health will thank you for it

Mixing beans and vegetables really fills you up and stabilizes your blood pressure and subdoses food cravings. If you have a bloating problem from beans, there is Beano

  • 1 tablespoon Grapeseed oil or Olive oil
  • 1 large red onion, diced
  • 2 garlic cloves, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 green pepper diced
  • 1 4 ounce can New Mexico green chili mild or 3-4 fresh Anaheim peppers
  • ½ teaspoon paprika (smoked paprika if you like that)
  • 1/4 cup cilantro fresh or 2 tablespoons of dried cilantro
  • 2 zucchini diced
  • 5 plum tomatoes diced
  • ¾ cups peas (frozen)
  • 3 cans vegetable broth.

If you are using fresh Anaheim peppers you will have to bake them at 400 degrees for 20 minutes, or until their skins blister up. Take off the skin that is easy to remove. No need to go crazy. Cut them up and add them in when the recipe calls for it. You can always cheat and use a 4 ounce can of New Mexico Hatch chillies. If you are using hot or medium only you know how much heat you can take!

In a large soup pot, heat the oil over medium heat. Add the onions, garlic and cook for 2 minutes stir so they don’t stick to the pan. Then add the peppers and green chilli and cook for another 8 to 10 minutes on low heat. Stir the mixture so it doesn’t stick to the pan. Add the spices and cook for 2 more minutes.

Add the zucchini, tomatoes and broth and bring the soup to a boil. Reduce the heat and simmer for another 10 minutes.

Top with cilantro, grilled mushrooms, or salsa. Enjoy!