I LOVE soups- I eat them all year long, no matter what the weather is like outside, BUT there is nothing better than a hot cup of soup on a cold day. While here on the west coast, we can't complain about "cold" compared to what ya'll are dealing with all over the country......I'm a total whimp and freezing 90% of the time, especially when it drops anything below the 50's- I know. I'm ridiculous. I live for the summers! Nonetheless, I create random soup recipes on a regular basis based on what I have in the cupboard or fridge. Let's be honest, it's really hard to make a soup that tastes bad! This is a super easy, healthy and delish soup recipe that I hope you will try soon.
Ingredients:
32 oz Chicken Stock or Vegetable Stock
2-3 Cups Water
15 oz Tomato Sauce
2 Tablespoons Tomato Paste
1 Cup Bean Mixture (whatever mix you have on hand or can find- 7 bean, 12 bean,etc)
2 Cloves Garlic- minced
1 Small Onion or 1/2 Large Onion cut into strips
2-3 Carrots cut into chunks
1/2 Tablespoon Cumin
1/2 Tablespoon Paprika
1/2 Teaspoon Chili Powder
Salt to taste
Olive Oil
Cumin Seeds, Cilantro & Avocado for garnish (optional)
Directions:
1. Drizzle a large sauce pan or stock pot with oil. Once heated, toss in onions and stir. Saute for about a minute or until translucent in color then add carrots and cook for about a minute.
2. Add salt and spices- stir until the carrots and onions are well covered (do not let spices burn). Add garlic and continue stirring for about 30 seconds.
3. Add stock, water, tomato sauce and tomato paste- bring to a boil
4. Pour in bean mixture and return to a boil. Cover and simmer on med-low for about 2 hours or until beans are well cooked through.
5. Check soup halfway throughout and add water to achieve preferred consistency. Same with salt- add until preferred saltyness is reached!
6. My favorite soup garnishes are cilantro and avocado, garnish with these or your favorite toppings!
My original plan was to make this in the crockpot in the morning so it would be ready when I got off work but I completely forgot! Next time I am going to try this in the crockpot with the 2-3 cups of water added from the start and will cook on low for 6-8 hours. I also just used whatever vegetables I had on hand so feel free to do the same! This is a versatile recipe that can be adjusted to fit whatever is in your fridge.
What's your favorite soup recipe?
XOXO,
Kaitlin