Ingredients

Serves 6

• 6 tablespoons Matriark Foods Upcycled Vegetable Broth Concentrate (UVBC)

• 4 dried guajillo chiles, (about 30g) stemmed and seeded

• 2 tablespoons extra-virgin olive oil

• 2 cups finely chopped onion (185g)

• 1 cup finely chopped red bell pepper (160g)

• 1 cup finely chopped zucchini (160g)

• 1 cup finely chopped carrots (160g)

• 4 tablespoons minced garlic (40g)
  

• 1 tablespoon ground cumin (4g)

• 1 tablespoon dried oregano (1g)

• 1 bay leaf

• 1 tablespoon tomato paste (12g)

• 3 (15.5 ounce) cans pinto beans, drained and rinsed

• 1 (15.5 ounce) can hominy, drained and rinsed

• Kosher salt

• 1/4 cup chopped fresh cilantro (50g), plus 6 sprigs for garnish

• Juice of 3 limes

• Sliced or diced ripe avocado and red onion, thinly sliced radishes and cabbage, for garnish

Directions

1. Put the UVBC in a medium saucepan. Add 6 cups of water and stir to dissolve. Add the chilies and simmer over low heat for 20 minutes.

2. Remove the chilies with about 1 cup of the broth. Cool down a bit, transfer to a blender, and blend in until smooth. Combine the chili mixture back into the broth.

3. In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onions and cook, stirring until softened, 2 to 3 minutes. Add the red pepper, zucchini, and carrots and cook, stirring, for 2 to 3 minutes.

4. Add the garlic, cumin, oregano, bay leaf, and tomato paste, and stir to combine. Add the reserved UVBC broth and bring to a boil over medium heat. Add the beans and hominy, reduce the heat and gently simmer, covered, for 15 to 20 minutes until beans and hominy are tender. Season with salt, add the chopped cilantro and lime juice and stir. Taste and adjust the seasoning, if necessary.

5. Divide the soup among 6 soup bowls. Garnish each serving with avocados, red onions, radishes, cabbage, and a cilantro sprig and serve.