Hearty, filling, filled with layers of flavors, this is a delicious dinner soup that my sweetie created.
Spicy Vegetable-Bean Soup
6 servings
1 onion, chopped
3-4 cloves garlic, minced
2 celery stalks, chopped
3 carrots, chopped
2 potatoes, chopped
2 zucchini, chopped
4 cups low sodium vegetable stock
2 cans (14.5 ounces/each) diced tomatoes
2 cans (14.5 ounces/each) kidney beans (or cannellini beans)
2 cups chard, kale, or spinach, chopped
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/2 teaspoon cocoa
1 tablespoon dried parsley (or fresh, if you grow it)
In a large soup pot, sauté the garlic and onions in a bit of vegetable stock until the onions are translucent. Add all the rest of the ingredients, bring to a boil, reduce to a simmer, and cook for several hours. Taste, adjust seasonings if needed, add salt if you use it, and serve with some crusty whole wheat bread (rye is great here, too) and a green salad.