Project Description

Recipe Ingredients:

  • 2 tablespoons coconut oil

  • 1⁄2 white onion, diced

  • 1 cup tortilla strips

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 2 teaspoons paprika

  • 2 teaspoons sea salt

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 (15-ounce) can of coconut milk

  • 4 cups of vegetable stock (or stock of choice)

  • 1 cup corn

  • 2 cups of dried Large White Lima Beans

Toppings:

  • Fresh cilantro

  • A squeeze of lime-juice Crispy Tortilla Strips

  • If available and in season, slices of fresh avocado

  • Optional topping is to add corn, cooked large white lima beans and bell pepper

Instructions

1. To start you’ll want to use fresh dried beans, so always check the expiration date!

2. To prep the beans, sort and soak beans.

3. Add 2 cups of beans into a pot or bowl with 6 cups of water.

4. Soak at room temperature for six to eight hours (for example overnight) and add more water if the level gets low.

5. Drain and rinse before cooking and discard the water the beans have soaked in.

6. When it’s time to make your soup you’ll want to wash and dice your veggies.

7. Then add all the ingredients into your slow cooker and cook on high for 3 to 4 hours.

8. Using a handheld immersion blender or traditional blender, blend the soup partially, so that it’s creamy but there is still some texture from the whole ingredients.

9. Serve and add toppings and then enjoy! I love to keep this soup stored in glass mason jars in the fridge and consume within 5 – 7 days.

10. To make the crispy tortilla strips I simply slice organic tortillas into thin strips. You can use any tortillas you prefer such as organic corn tortillas or a gluten-free cassava or brown rice tortilla. I place the strips on a baking sheet and drizzle with a little bit of coconut oil and a pinch of sea salt. Then I roast in the oven at 375 degrees Fahrenheit for just 3 – 5 minutes until crispy. Watch the tortilla strips so they do no burn!