Thick Bean And Veggie SoupFrom chrissi 8 years ago
- 2 tbsp canola or any neutral oil shopping list
- 2 medium yellow onions, diced finely shopping list
- 1 tsp minced garlic shopping list
- 1 1/2 tbsp cumin shopping list
- 1 tbsp paprika shopping list
- 3 tbsp flour shopping list
- 4 cups vegetable broth shopping list
- 1 can (540 mL / 18.5 oz) black beans, drained shopping list
- 1 can (540 mL / 18.5 oz) pinto beans, drained shopping list
- 1/4 cup pearl barley shopping list
- 2 tbsp wild rice shopping list
- 2 medium tomatoes (or 1 large tomato), diced shopping list
- juice from 1/2 lime shopping list
- 2 jalapenos, seeds removed, diced shopping list
- 2 tbsp tomato paste shopping list
- 3/4 cup frozen corn shopping list
- Natural liquid smoke (to taste) shopping list
- Bragg's Liquid Aminos (or salt) (to taste) shopping list
- 1 medium bell pepper, diced shopping list
How to make it
- In a heavy pot, add oil and onions. Fry on medium heat until the onions are tender and turn a bit translucent (about 5-10 minutes), stirring every couple of minutes.
- Add cumin, paprika, and flour to the pot. Turn the heat up a notch or two and fry for another 5 minutes or so, stirring and scraping bottom every couple of minutes. The darker the mixture becomes without burning, the better it will taste. Add garlic in the last couple of minutes.
- Add the vegetable broth and scrape the bottom to remove any stuck-on bits. Turn the heat down to medium-low and add the beans, barley, rice, tomato, lime juice, jalapeno, tomato paste, corn (all the rest of the ingredients except the liquid smoke, liquid aminos, and bell pepper).
- Simmer for an hour.
- Add a couple of drops of liquid smoke to taste. Be VERY careful because too much liquid smoke is very off-puttng. Add a teaspoon of Bragg's Liquid Aminos and add more to taste, or if you don't have liquid aminos, salt works well, just salt to taste.
- If the soup is too thin, add another tablespoon of flour and stir very well.
- Add bell pepper, turn off the heat, and let bell peppers soften in the pot with the heat off for a couple of minutes before serving. This way they stay crunchy and fresh.