Cumin Bean Vegetable Soup

This soup starts with the leftover sauce from my Shredded Cumin and Cilantro Beef, so warning: Don’t start making the soup until you’ve made the Shredded Beef with Cumin and Cilantro recipe!

Cumin Bean Vegetable Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, paleo, low-fat, low-carb).

Now that you’ve enjoyed the Ciabattas with Shredded Beef with Cumin and Cilantro, you should have a few cups of sauce left over. But what to do with them!? Let’s make a soup! This soup is refreshing and bright, and very hearty. I use adzuki beans for their unique, sweet flavor, but you are welcome to use any bean you’d like in this Cumin Bean Vegetable Soup.

2 1/2 C leftover pureed sauce from Shredded Beef with Cumin and Cilantro

2 C beef broth

4 C vegetable broth

3 Tbsp cumin

2 Tbsp granulated garlic powder

1/2 tsp ascorbic acid

1 tsp salt

4 C leeks, halved lengthwise, then sliced thin (white parts only)

2 Tbsp butter

1 C carrots, diced

1 small zucchini, diced

3 C cooked adzuki beans + 2 C reserved liquid from cooking beans

1/4 C cilantro, minced, packed

• In a medium heat pan, saute leeks in butter to allow for some caramelization.

Caramelizing Leeks for Cumin Bean Vegetable Soup

• Add leeks and all other ingredients except cilantro to large stock pot.
• Bring to a boil and reduce to simmer. Simmer for 10 minutes, or until vegetables reach desired doneness.
• Remove from heat and mix in minced cilantro.
• Serve hot.

AMINE BREAKDOWN:

Very Low Amine: cumin, garlic powder, garlic powder, salt, leek, carrot, zucchini, adzuki beans + cooking liquid, cilantro

Low Amine: cumin, leftover pureed sauce from Shredded Beef with Cumin and Cilantro, beef broth, vegetable broth, butter

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