Vegan Mexican Soup

It's been a while since I did something Mexican inspired. When it comes to spice and the manipulation of heat and acid, Mexican flavors are king. In my opinion there is no better cuisine for plant-based than Mexican. It easily introduces great flavor without any unnecessary meat or dairy components.

This is a spicy and sweet broth filled with black beans, corn and various peppers. It's accompanied by a rustic salsa. The corn and black bean soup stand on their own. But the salsa does add another pop of dimension that most palates will definitely appreciate.

Soup
1 cubanelle pepper, diced
1 long hot pepper, sliced
1 jalapeno pepper, minced
1 habernero pepper, minced
1/2 medium red onion, diced
3 cloves garlic, minced
3 japone peppers, torn, most of the seeds removed
2 puya peppers, torn, most of the seeds removed
1 inch ginger, peeled, minced
1/2 cup parsley
1 can black beans, rinsed
1 cup frozen yellow corn
1 tbl spicy mustard
1 tbl sriracha
2 tbls olive oil
2 tbls apple cider vinegar
1 tsp cumin seed
1 tsp coriander seed
2 tsps salt
1 tsp black pepper
4 cups water

Bring to a boil and then simmer all ingredients except corn, parsley and beans. Simmer until reduced by 1/3. Add beans. Simmer another 10 minutes. Stir in corn and parsley. Rest in warm pot with heat turned off for 5 more minutes.

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