Prep 30 mins
Cook 2 hrs
I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight.
- 1 lb great northern bean, dried
- 1⁄2 lb chickpeas, dried
- 4 tablespoons olive oil
- 5 garlic cloves, minced
- 1 large yellow onion
- 4 carrots, peeled and diced into 3/4 inch pieces
- 1 yellow bell pepper, seeded and diced into 3/4 inch pieces
- 1 red bell pepper, seeded and diced into 3/4 inch pieces
- 24 ounces diced tomatoes
- 6 ounces tomato paste
- 2 cups tomato juice
- 1 cup white wine
- 8 cups vegetable stock
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons dried basil
- 3 bay leaves
- 1 jalapeno pepper, minced
- 1 tablespoon lime juice
- 1 cup corn kernel
- 1 bunch scallion, diced
- 1⁄4 cup fresh cilantro, chopped
- Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
- Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
- Saute for 7 minutes, stirring frequently.
- Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
- Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
- Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.