Cinco de Mayo is a regional Mexican holiday celebrated primarily in the state of Puebla. The holiday commemorates the Mexican victory over French forces at the Battle of Puebla on May 5, 1862. While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. For all you vegans and vegetarians out there looking for a way to celebrate Cinco de Mayo, and for anyone else who’s curious, here’s a great recipe for a hearty Mexican-style bean soup. This recipe will serve a big group of Cinco de Mayo revelers, or make a week or more of great leftovers for one or two people. If you don’t want to get a payday loan or use a credit card to make it, just cut the recipe down accordingly. Enjoy!

Cinco de Mayo Soup

Combine the following in a large soup pot and cook until onions are clear:

3 Tbsp olive oil
10 to 20 garlic cloves, finely chopped
1 large white onion, chopped

Add and simmer over low heat for at least one hour, preferably two:

8 cups water
4 vegetarian bouillon cubes
1 tsp ground black pepper
1-1/2 tsp chipotle pepper powder
1-1/2 tsp ground cumin
12 to 14 Roma tomatoes, chopped
Plenty of fresh marjoram, thyme, and oregano
1 jalapeno pepper, with seeds, finely chopped

Steam in separate pans according to package directions and set aside:

½ Cup pearled barley
½ Cup wild rice

Add to contents of soup pot and continue to simmer for 20 minutes:

1 15-oz can white kidney (cannellini) beans
1 15-oz can red kidney beans
1 15-oz can black beans
4 or 5 carrots, coined

Add to contents of soup pot and simmer for 3 more minutes:

1 can white whole-kernel corn
1 can yellow whole-kernel corn

At the end of cooking:

Stir in the steamed pearled barley and wild rice.

Before serving:

Stir some fresh squeezed lime juice into each individual bowl and garnish liberally with fresh chopped cilantro.