Spicy Bean Soup
Ready In: 45 mins
Serves: 10
Ingredients
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 celery ribs, 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 garlic cloves, finely chopped
- 1⁄2 cup chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon dry crushed red pepper
- 2 (14 1/2ounce) cans diced tomatoes with juice
- 1 (11 1/2ounce) can tomato juice
- 1 (6 ounce) can tomato paste
- 3 inches parmesan cheese, rind (optional)
- 2 teaspoons salt, plus more to taste
- 8 cups vegetable broth or 8 cups chicken broth
- 2 (15 1/2ounce) cans garbanzo beans, drained and rinsed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1⁄2 cup dry green lentils
- 3 cups broccoli florets
- 2 zucchini, cut crosswise into 1/2-inch thick rounds
- 2 crookneck yellow squash, cut crosswise into 1/2-inch thick rounds
- 1 lb frozen corn (optional)
- 1⁄2 cup freshly shredded parmesan cheese
- 1⁄4 cup thinly sliced fresh basil leaf
Directions
- Heat the oil in a heavy large stockpot over medium-high heat.
- Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes.
- Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes.
- Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt.
- Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash.
- Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes.
- Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
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