Ingredients:

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup water
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can (15 oz) lima beans, drained and rinsed
  • Salt to taste
  • Fresh cilantro, chopped (optional)
  • Sliced avocados (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat a splash of oil in a large pot over medium heat. Add diced onion, garlic, carrot, and celery. Sauté until softened (about 5-7 minutes).
  2. Stir in cumin, smoked paprika, and black pepper. Cook for another 1-2 minutes until fragrant.
  3. Pour in the diced tomatoes with their juices, followed by the broth and water. Stir to combine.
  4. Gently fold in all seven types of beans. Bring the mixture to a boil.
  5. Reduce heat and let it simmer uncovered for about 45 minutes, stirring occasionally.
  6. Taste and adjust salt to your liking. Remove from heat.
  7. Ladle into bowls and garnish with avocado, cilantro, and lime wedges, if desired.