Peppery Three-bean SoupFrom jo_jo_ba 4 years ago
- 4 oz dried dark red kidney beans shopping list
- 4 oz dried adzuki beans shopping list
- 1 tbsp olive oil shopping list
- 1 medium sweet onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 2 cups carrots, chopped shopping list
- 2 cups celery, chopped shopping list
- 1 cubanelle pepper, diced shopping list
- 1 green bell pepper, diced shopping list
- 1 red bell pepper, diced shopping list
- 1 medium fresh tomato, chopped shopping list
- 1/2 tsp black pepper shopping list
- 1/4 tsp paprika shopping list
- 6 cups vegetable broth shopping list
- 3 cups water shopping list
- 29 oz canned diced tomatoes shopping list
- 1 tbsp nutritional yeast shopping list
- 1/2 tbsp dried basil shopping list
- 1/2 tbsp dried oregano shopping list
- 2 bay leaves shopping list
- 1 lb fresh or frozen green beans shopping list
- 1 cup Golden Jewel grains blend (I found this at Bulk Barn - it's a mixture of Israeli couscous, coloured orzo, split garbanzo beans and quinoa - feel free to substitute your favourite mix) shopping list
- salt to taste shopping list
How to make it
- Combine dried beans in a jar or other container. Cover with water and soak overnight (up to 2 days) See Photo. Drain and rinse thoroughly, set aside.
- In a large pot, heat olive oil.
- Add onion and saute over medium-high heat until browned.
- Add garlic, carrots, celery and all the peppers, stirring well.
- Cook 7-8 minutes, until the vegetables have begun to soften.
- Stir in the chopped fresh tomato, sprinkle with black pepper and paprika and cook 2 minutes, stirring.
- Pour in broth, water, and canned tomatoes, then stir in beans, nutritional yeast, basil, oregano and bay leaves.
- Bring to a boil, then reduce heat and simmer, covered, for 4 hours, until beans are tender. Remove bay leaves.
- Add green beans, grain blend and salt, increase heat and cook until grains are cooked, about 15 minutes. See Photo
The Cookjo_jo_ba Oshawa, CA
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