E2 Spicy Bean Soup
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 onions chopped2 celery stalks chopped1 carrot, peeled and chopped1 red bell pepper chopped8 cloves garlic, finely chopped1/2 c. chili powder1 1/2 T. ground coriander2 T. ground cumin1 T. dried oregano2 T. Italian seasoning1 t. dried crushed red pepper2 14.5 oz. diced tomatoes with juices1 11.5 oz can tomato juice1 6 oz can tomato pastesalt to taste8 cups vegetable broth2 15 oz cans garbanzo beans, drained and rinsed2 15 oz can canellini beans or white beans, drained and rinsed1/2 c. dried green lentils3 c. broccoli florets2 zucchini chopped2 yellow crookneck squash, chopped1/2 c. thinly sliced fresh basil1 pkg small pasta, optional
Prepare pasta per directions.
In largestockpot over medium-high heat, saute onions, celery, carrot, bell pepper and garlic in a small amount of water or soup stock until translucent, about 10 minutes. Add the chili powder, coriander, cumin, oregano, Italian seasoning and crushed red pepper and cook for 2 minutes. Stir in tomatoes with their juices, tomato juice, tomato paste and 4 teaspoons of salt. Add broth, garbanzo beans, cannellini beans and entils. Stir in broccoli, zucchini and yellow squash. Bring to a simmer over high heat. Decrease heat to medium. Simmer, uncovered until lentils are tender and mixture thickens slightly, stirring often, about 20 minutes. Season to taste and mix in desired amount of pasta. Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user ATERRA.
In largestockpot over medium-high heat, saute onions, celery, carrot, bell pepper and garlic in a small amount of water or soup stock until translucent, about 10 minutes. Add the chili powder, coriander, cumin, oregano, Italian seasoning and crushed red pepper and cook for 2 minutes. Stir in tomatoes with their juices, tomato juice, tomato paste and 4 teaspoons of salt. Add broth, garbanzo beans, cannellini beans and entils. Stir in broccoli, zucchini and yellow squash. Bring to a simmer over high heat. Decrease heat to medium. Simmer, uncovered until lentils are tender and mixture thickens slightly, stirring often, about 20 minutes. Season to taste and mix in desired amount of pasta. Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user ATERRA.
Nutritional Info Amount Per Serving
- Calories: 297.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,733.0 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 13.3 g
- Protein: 14.9 g
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