This is a recipe for potato, and vegetable soup with Mayocoba beans. A thick, hearty, delicious and healthy bowl of soup, and a recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday dinner.
Soak the beans overnight in enough water to cover. No need to refrigerate, just soak them on the countertop.
The next day drain beans. Add chicken stock to cover the beans by 1 1/2 inches. Bring to boil, then turn down heat to low. Add one of the onions, the bay leaf, all herbs and chile powder. Gently simmer 1 hour.
Add the carrots, potatoes, celery and tomatoes. Let simmer covered until the beans and vegetables are meltingly tender. About 30 minutes. Season with salt and pepper.
In a large Pam sprayed skillet, heat the oil over medium heat. Add the remaining onion and saute until softened about 3 minutes. Scrap the onion into a food processor. Add the parsley, garlic and lemon juice. Puree until smooth. Stir the puree into the soup. Taste and adjust seasoning, adding more lemon juice and chile powder if needed.
Cook about 5 minutes more. Serve hot garnishing each bowl with parsley, paprika and lemon - all optional.