Ingredients
2 cups water, or vegetable stock
½ cup beer, of your choice, diced
3 tbsp olive oil
¾ cup carrots, diced
1 cup green bell peppers, or red bell peppers, diced
1 cup yellow onions, diced
1 cup celery, diced
½ cup yellow bell peppers, diced
1 cup sweet potatoes, diced
2 tbsp garlic, minced
¼ cup cilantro, roots and stems, minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 tbsp pickled jalapeno, drained and minced
2 cups tomatoes, chopped (no need to de-seed)
3 cups red beans, or black, canned and drained
1 cup corn kernels, canned and drained
2 tbsp tomato paste
1 tbsp lemon juice, or lime juice
salt, to taste
ground black pepper, to taste
brown sugar, to taste
cilantro leaves
chili flakes
mozzarella cheese, or any cheese of your choice, grated
Preparation
In a large soup pot, heat up the oil.
Saute the onions, garlic, cilantro roots and stems, celery, carrots, bell peppers, and sweet potatoes until caramelized.
Add the oregano, cumin, coriander, and chili powder. Saute briefly until aromatic.
Add the tomato paste and roast briefly.
Deglaze with beer and reduce briefly.
Add the lime or lemon juice and water or vegetable stock. Bring mixture to a rolling boil.
Reduce to a simmer and continue simmering for roughly 20 minutes until vegetables are fully cooked and liquids have reduced to half.
Towards the last 10 minutes of cooking, add tomatoes, jalapeños, corn kernels, and beans. Mix until evenly incorporated.
Season with sugar, salt, and pepper. Adjust accordingly.
Garnish with cilantro leaves, a pinch of chili flakes, and 2 tablespoons of cheese per serving!
