Spicy Bean Soup Recipe

Name: Spicy Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oil in a heavy large stockpot over medium-high heat.
2
Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes.
3
Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes.
4
Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt.
5
Add the broth, garbanzo beans, cannellini beans, and lentils.
6
Stir in the broccoli, zucchini, and yellow squash.
7
Bring to a simmer over high heat.
8
Decrease the heat to medium.
9
Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes.
10
Season the stew to taste with more salt, if desired.
11
Ladle the stew into bowls.
12
Sprinkle with the shredded cheese and basil, and serve.

1373

kcal

Calories

Fat

Carbs

184

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 25 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Bean 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.

Spicy Bean Soup

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