Zesty30minutebeansoup Recipes

SPICY BEAN SOUP

Spicy Bean Soup image

Provided by Giada De Laurentiis

Time 1h5m

Yield 10 servings

Number Of Ingredients 25

Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-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 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Steps:

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

ZESTY BEAN SOUP

Zesty Bean Soup image

Make and share this Zesty Bean Soup recipe from Food.com.

Provided by Chef Christine

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 links chorizo sausage, diced
1 medium onion, chopped
3 cups chicken broth
3 cups water
15 ounces great northern beans, drained and rinsed
15 ounces red kidney beans, drained and rinsed
14 ounces diced tomatoes
1 large potato, scrubbed and diced
1 large carrot, peeled and thinly sliced
1/2 teaspoon dried oregano

Steps:

Cook the chorizo and onion in a large pot for 3 minutes stirring occasionally.
Add chicken broth, the beans, water, tomatoes, oregano, carrot, and potato. Cover and bring to a boil. Then simmer uncovered, stirring occasionally, for 10 minutes or until vegetables are tender.

Nutrition Facts : Calories 362.8, Fat 11.4, SaturatedFat 3.5, Cholesterol 17.6, Sodium 789.6, Carbohydrate 46.6, Fiber 12, Sugar 4.8, Protein 20.1

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