Quick Mexican (Cholent) Bean Soup
Prep time
Cook time
Total time
This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 6 servings
  • 6-8 cups leftover cholent
  • 2 cups water
  • ¼ olive oil
  • 1 cup dry red wine
  • 3 cups canned crushed tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 5-6 bay leaves, or 1 teaspoon ground
  • Good pinch red crushed pepper
  • Optional: minced garlic, minced cilantro
  1. Bring all ingredients to a boil in a heavy pot.
  2. Reduce the temperature to medium, and cook, covered, 15 minutes.
  3. Adjust consistency and seasonings.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soup/quick-mexican-cholent-bean-soup-soy-free