Mexican corn and bean soup flavored with chili powder, cumin, and cinnamon. Photo by: In Praise of Leftovers/Guest Blogger/The Christian Science Monitor
Feeling Freezing? Winter has arrived in earnest; it’s the long, bitter, double-up-on-socks cold of January and February. It’s time for a little perspective, a bowl of soup, and tips on cheap ways to stay warm.
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Mexican corn and bean soup:
Frozen corn and canned beans work just fine for this recipe.
2 tablespoons olive oil
1 large yellow or white onion, finely chopped
4 garlic cloves, minced
2 teaspoon chili powder (ancho is my favorite)
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon sugar
2 14-ounce cans diced tomatoes
1 14-ounce can kidney beans
1 14-ounce can pinto beans
2 cups frozen corn
1/4 cup cilantro, chopped
sour cream, diced avocado, crushed tortilla chips, and more cilantro for garnish
In a large stockpot, sauté onion and garlic in olive oil until soft and translucent, about 10 minutes. Mix chili powder, cumin, cinnamon, salt, and sugar with a couple tablespoons of water to form a paste.
Add paste to onions along with tomatoes, beans, and corn. Add enough water to cover by 1 inch, bring to a boil, then turn down and simmer for about 20 minutes, until flavors meld. Taste and add more salt if you want. Add chopped cilantro at the end and serve with garnishes.