Hearty Vegetable and Bean Soup

Submitted by Chef Sheikh

"If you like veggies and beans you will love this recipe! I created this recipe myself based on others I saw on the site. Taking what I like from each and combining it. This soup is really filling and very flavorful with minimal effort. Its more veggies and beans than soup, so the soup isn't as liquid as most. I don't usually measure spices so these are just estimates."

 

• Ready In: 2hrs 20mins
• Ingredients: 26
• Yields: 6 cups
• Serves: 4-6

ingredients

• 4 tablespoons butter
• 2 tablespoons flour
• 2 (13 ounce) boxes organic vegetable stock
• 1⁄2 cup water
• 1 small vidalia onions or 1 medium vidalia onion, chopped
• 3 stalks celery, chopped
• 3 garlic cloves
• 2 potatoes, chopped
• 1⁄2 cup sweet corn
• 8 ounces diced tomatoes with jalapenos
• 8 ounces garbanzo beans
• 1⁄2 cup elbow macaroni
• 8 ounces kidney beans
• 8 ounces black-eyed peas
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1⁄2 teaspoon paprika
• 1 small squash, chopped
• 1⁄2 cup carrot, chopped
• 1 pinch basil
• 1 pinch oregano
• 1 pinch parsley

directions

1. In pot on medium heat, melt butter. Add flour to thicken. Add 1 box of vegetable stock.
2. Boil all beans, tomatoes, onions and celery.
3. After 10 minutes, add other box of vegetable stock.
4. Add all spices. Cook for about an hour. Then add potatoes and pasta. Cook until tender.
5. Add salt to taste.

Reviews

[vlnvla]

I found this soup (stew) to be a bit bland. It was improved after a few tablespoons of crushed red pepper.

 

[Cilantro in Canada]

This is an exceptional soup. I did make some minor changes though. I did not use any butter or flour and used an entire 920ml carton of veggie broth. So my kids would eat it, I pureed a 19 oz. can of stewed tomatoes and used whole grain pasta. My entire family loved this soup and it was so easy to make. Thanks for the recipe.