Sunday, February 5, 2012

Southwestern Bean Soup

One of my mommy friends posted on our FB group that she was making a bean soup the other night.  It sounded so good so I asked for her to share the recipe.  Due to what I had on hand, I added/substituted       some of the ingredients.  Hers had more of an Italian flare with oregano and basil, mine is more like a chili - a little smoky and a little spicy.

Southwestern Bean Soup
1 cup dry bean mix (I used Goya's 16 bean mix)
1 tbsp extra virgin olive oil
1 red bell pepper, chopped
2 ribs of celery, chopped
1 small onion, chopped
1/2 of a jalapeno, minced
2 cloves of garlic, minced
1 tsp Cumin
3/4 tsp Kosher salt
1/4 tsp black pepper
1 large roma tomato, diced
1 can (15oz) diced tomatoes with spicy red pepper
4 cups low sodium vegetable broth
2 cups water
shredded Cheddar, Monterey Jack or Pepper Jack cheese, optional
crumbled bacon or diced ham, optional

1.  Place the beans in a bowl, cover with 3 cups cold water and let soak for at least 12 hours.
Before and After
Didn't know you were getting a Science lesson today, didja?
2.  Heat the olive oil in a large stock pot over medium heat.   Add the bell pepper, onion, jalapeño, celery and garlic.  Sprinkle with the cumin, salt and pepper and sauté for about 5-10 minutes; until the onion and celery begin to become translucent.
4.  Mix in the beans and tomatoes and add in the stock and water.

5.  Turn the heat to high and bring the soup to a boil.  Lower the heat to simmer and cover; cook for 1 1/2 hours.  Uncover and simmer for an additional 20-30 minutes.  Top with shredded cheese, bacon and/or ham. Enjoy!!

1 comment:

  1. That looks delish! I'll have to try it your way next time!