E2 Spicy Bean Soup

2 onions chopped
2 celery stalks chopped
1 carrot, peeled and chopped
1 red bell pepper chopped
8 cloves garlic, finely chopped
1/2 c. chili powder
1 1/2 T. ground coriander
2 T. ground cumin
1 T. dried oregano
2 T. Italian seasoning
1 t. dried crushed red pepper
2 14.5 oz. diced tomatoes with juices
1 11.5 oz can tomato juice
1 6 oz can tomato paste
salt to taste
8 cups vegetable broth
2 15 oz cans garbanzo beans, drained and rinsed
2 15 oz can canellini beans or white beans, drained and rinsed
1/2 c. dried green lentils
3 c. broccoli florets
2 zucchini chopped
2 yellow crookneck squash, chopped
1/2 c. thinly sliced fresh basil
1 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.