Spicy Bean Soup

foodnetwork.com

Jim

3 tablespoons olive oil

2 onions, chopped

2 celery stalks, cut into ½-inch pieces

1 carrot, peeled and cut into ½-inch pieces

1 red bell pepper, cut into ½-inch pieces

6 cloves garlic, finely chopped

½ cup chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons dried oregano

1 teaspoon dried crushed red pepper, optional

2 (14 ½-ounce) cans diced tomatoes with juices

1 (11 ½-ounce) can tomato juice

1 (6-ounce) can tomato paste

1 (3-inch) piece Parmesan cheese rind, optional

2 teaspoons salt, plus more to taste

8 cups vegetable or chicken broth

2 (15 ½-ounce) cans garbanzo beans, drained and rinsed

2 (15-ounce) cans cannellini beans, drained and rinsed

½ cup dried green lentils

3 cups broccoli florets

2 zucchini, cut crosswise into ½-inch thick rounds

2 yellow crookneck squash, cut crosswise into ½-inch thick rounds

½ cup freshly shredded Parmesan

¼ cup thinly sliced fresh basil leaves

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer