Southwest Vegetable Soup Recipe

Name: Southwest Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Dried Cranberry Beans, Soaked In Cold Water Over Night In The Refrigerator; 2 whole Dried Ancho Chiles, Stems And Seeds Removed; 2 cups Water; 1/4 cups Olive Oil; 2 stalks Celery, Diced; 1 whole Medium Sized Yellow Onion, Diced; 1 whole Green Bell Pepper, Stem And Seeds Removed, Diced; 2 cloves Garlic, Minced; 1-1/2 teaspoon Salt; Fresh Ground Pepper, to taste; 2 loaves Dried Bay Leaves; 4 sprigs Fresh Thyme; 1-1/2 teaspoon Ground Cumin; 1 teaspoon Dried Oregano; 1 whole Chipotle Chile (Canned In Adobo Sauce); 1 can (6 Oz. Can) Tomato Paste; 1 whole Celery Root Bulb, Diced Into 1/2 Inch Cubes; 4 whole Medium Sized Waxy Potatoes, Diced Into 1/2 Inch Cubes; 4 whole Carrots, Peeled And Diced Into 1/2 Inch Cubes; 2 whole Turnips, Diced Into 1/2 Inch Cubes; 4 cups Vegetable Broth; 1 bunch Fresh Baby Spinach

Servings: persons

1-1/2 cup Dried Cranberry Beans, Soaked In Cold Water Over Night In The Refrigerator
2 whole Dried Ancho Chiles, Stems And Seeds Removed
2 cups Water
1/4 cups Olive Oil
2 stalks Celery, Diced
1 whole Medium Sized Yellow Onion, Diced
1 whole Green Bell Pepper, Stem And Seeds Removed, Diced
2 cloves Garlic, Minced
1-1/2 teaspoon Salt
Fresh Ground Pepper, to taste
2 loaves Dried Bay Leaves
4 sprigs Fresh Thyme
1-1/2 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1 whole Chipotle Chile (Canned In Adobo Sauce)
1 can (6 Oz. Can) Tomato Paste
1 whole Celery Root Bulb, Diced Into 1/2 Inch Cubes
4 whole Medium Sized Waxy Potatoes, Diced Into 1/2 Inch Cubes
4 whole Carrots, Peeled And Diced Into 1/2 Inch Cubes
2 whole Turnips, Diced Into 1/2 Inch Cubes
4 cups Vegetable Broth
1 bunch Fresh Baby Spinach

1
Drain and then rinse the soaked beans. Transfer to a medium-size stockpot, fill the pot one inch from the top with cold water and put it over medium heat. Once it starts to simmer, lower the heat and simmer on low until beans are tender but not mushy, about 1-11/2 hours. Drain beans in colander and set aside.
2
In a small saucepan add the dried ancho chilies and the water, bring to a boil and turn off heat. Let the chilies steep for 30 minutes. Then blend with a stick blender until smooth. Set aside.
3
In a heavy bottom skillet on medium heat add olive oil. When hot add celery, onion, green pepper, garlic, salt and pepper. Saute until translucent, about 15 minutes. Add bay leaves, thyme, cumin and oregano and saute 5 more minutes to cook spices.
4
Add chipotle pepper and tomato paste and stir until combined. Add celery root, potatoes, carrots and turnips. Stir. Pour in vegetable vegetable stock. Stir. Add blended ancho chiles.
5
Simmer on medium until the vegetables are almost tender, about 1 hour.
6
Add drained cranberry beans and spinach and simmer about another 30 minutes.
7
Check for seasoning before serving.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1-1/2 cup Dried Cranberry Beans, Soaked In Cold Water Over Night In The Refrigerator, 2 whole Dried Ancho Chiles, Stems And Seeds Removed, 2 cups Water, 1/4 cups Olive Oil, and more.

Yes, Southwest Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Vegetable Soup

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