Prep 25 mins
Cook 0 mins
This is a modified version from the Moosewood Low-fat Favorite Cookbook. This is a flavorful dish that works well over rice on cool autumn evenings. Easy to make. Don't skimp on the herb measurements... this is a flavorful (but NOT too spicy) dish.
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 carrot, chopped
- 2 celery ribs, chopped
- 1 bell pepper, chopped (any color)
- 1 teaspoon oregano
- 1⁄4 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1⁄8 teaspoon crushed red pepper flakes
- 1 (28 ounce) can tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 tablespoon deli prepared mustard or 1 tablespoon dijon-style mustard
- 1 tablespoon maple syrup or 1 tablespoon brown sugar
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- In a soup pot, saute onions and garlic in oil until onions are tender.
- Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
- Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
- Stir in salt and pepper.
- Server as a soup in bowls or over rice.
I'm not sure why I've never rated this recipe since we've made it so many times...but, it is delicious and healthy! We serve it over rice. Thanks for posting!
Really nice on a cold night. Well rounded flavour. I love the dijon & maple syrup combination! I wouldn't say there was 8 serves though, more like 4-6.
Mmmmmmm-Mmmmmmmmmm good! Only complaint my family had was it wasn't enough. I will double in next time. Thanks for posting it !