Organic Mexican Bean Soup
1 pound Dried Pinto,Black & Kidney Beans
4 cups Low Sodium Chicken Broth
2 cups Water
3 cloves Garlic, Minced
1 whole Medium Onion, Diced
1 whole Red Bell Pepper Diced & Seeded
1 teaspoon Sea Salt (more To Taste)
1-1/2 teaspoon Chili Powder
1-1/2 teaspoon Cumin
Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.
In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)
Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, onions, avocado, cilantro, and a lime wedge.