MIXED BEAN AND VEGETABLE SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 tablespoon of olive oil
  • * 1 medium onion - chopped
  • * 1 1/2 pounds of mixed root vegetables
  • * 1 1/2 pounds of mixed vegetables
  • * 1 teaspoon of garlic - crushed
  • * 2 teaspoons of curry powder
  • * 1/4 cup of fresh parsley - chopped
  • * 2 bay leaves
  • * 4 cups of chicken stock (or vegetable stock)
  • * 2 small zucchini - chopped
  • * 1 can of red kidney beans (15 ounces) - rinsed and drained
  • * 1 can of black-eyed peas (15 ounces) - rinced and drained

Directions

  • Heat oil in a heavy stock pot or Dutch oven.
  • Add all the vegetables, except the zucchini, parsley and beans.
  • Cook over high heat for 4-5 minutes, stirring constantly.
  • Add the garlic, curry powder and the bay leaves and continue cooking for 2-3 minutes.
  • Pour in the stock, there should be enough to cover all the vegetables.
  • Bring to a boil and then reduce heat to simmer, cover and simmer for 20 minutes.
  • Add the beans and cook for another 10 minutes.
  • Remove bay leaf.
  • Puree about 1/3 to 1/2 of the soup in a blender.
  • Return puree to the pot and bring to a boil.
  • Then add the zucchini and parsley and continue cooking for another 3-4 four minutes.
  • Add salt and pepper as needed.
  • Adapted From:
  • Good Housekeeping’s Complete book of Vegetarian Cookery

Notes

This thick, creamy winter soup cooks up in just 35 minutes and makes a hearty main course.

Categories: Beans  Dinner  Soup  Stew  Vegetable 

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