Spicy Bean Soup
Laurie
ingredients
- 3 Tbsp olive oil
- 2 onions, chopped
- 2 celery stalks, cut into 1/2-inch pieces
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch pieces
- 6 cloves garlic, finely chopped
- 1/2 cup chili powder
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp dried crushed red pepper, optional
- 2 cans (14 1/2 oz) diced tomatoes with juices
- 1 can (11 1/2 oz) tomato juice
- 1 can (6 oz) tomato paste
- 1 (3-inch) piece Parmesan cheese rind, optional
- 2 tsp salt, plus more to taste
- 8 cups vegetable or chicken broth
- 2 cans (15 1/2 oz) garbanzo beans, drained and rinsed
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 1/2 cup dried green lentils
- 3 cups broccoli florets
- 2 zucchini, cut crosswise into 1/2-inch thick rounds
- 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
- 1/2 cup freshly shredded Parmesan
- 1/4 cup thinly sliced fresh basil leaves
directions
- 1
Heat oil in heavy large stockpot over medium-high heat. Add onions, celery, carrot, bell pepper and garlic, and sauté until onions are translucent, about 15 minutes. Add chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in tomatoes with juices, tomato juice, tomato paste, cheese rind and 2 tsp salt. Add broth, garbanzo beans, cannellini beans and lentils. Stir in broccoli, zucchini and yellow squash. Bring to simmer over high heat. Decrease heat to medium. Simmer, uncovered, until lentils are tender and mixture thickens slightly, stirring often, about 20 minutes.
- 2
Season stew to taste with more salt, if desired. Ladle stew into bowls. Sprinkle with shredded cheese and basil, and serve.
Source: Laurie
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews