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Recipe
Spicy Bean Soup Recipe
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Ingredients
2 (14 1/2 oz) cans sliced tomatoes in tomato puree .
1/2 c freshly shredded parmesan cheese .
1 carrot, peeled & cut into 1/2-inch pieces .
1/2 c chili powder .
1 (6 oz) can tomato paste .
1 tsp dry crushed red pepper (optional) .
2 tsps dried oregano .
parmesan cheese, rind (optional) .
6 garlic cloves, finely sliced .
2 celery ribs, cut into 1/2-inch pieces .
3 tbsps olive oil .
3 c broccoli florets .
2 yellow squash, crookneck cut crosswise into 1/2-inch thick rounds .
1 tbsp ground coriander .
8 c chicken broth (or vegetable) .
2 onions, sliced .
2 zucchini, cut crosswise into 1/2-inch thick rounds .
1/2 c dry green lentils .
2 (15 oz) cans cannellini beans, drained & rinsed .
1 red bell pepper, cut into 1/2-inch pieces .
2 (15 1/2 oz) cans garbanzo beans, drained & rinsed .
1 tbsp ground cumin .
1 (11 1/2 oz) can tomato juice .
1/4 c thinly sliced fresh basil leaves .
2 tsps salt, plus more to taste
Directions
Step #1 Heat the oil in a heavy large stockpot over medium-high heat.
Step #2 Add the onions, celery, & saute until the onions are translucent, carrot, bell pepper, & garlic, about 15 mins.
Step #3 Add the chili powder, oregano & crushed red pepper, coriander, cumin, & cook for 2 mins.
Step #4 Stir in the tomatoes with their juices, tomato paste, tomato juice, cheese rind, & 2 tsps of salt.
Step #5 Add the broth, garbanzo beans, cannellini beans, & lentils.
Step #6 Stir in the broccoli, zucchini, & yellow squash.
Step #7 Bring to a simmer over high heat.
Step #8 Decrease the heat to medium.
Step #9 Simmer, uncovered, stirring often, until the lentils are tender & the mixture thickens slightly, about 20 mins.
Step #10 Spice up the stew to taste with more salt, if desired.
Step #11 Ladle the stew into bowls.
Step #12 Sprinkle top with the shredded cheese & basil, & serve.
Enjoy the Spicy Bean Soup recipe
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