Wednesday, November 16, 2005

Bean and Veg soup

Here is a nice hearty soup recipe. I made this one cold day for lunch and it was good. I always use homemade salsa in this, and our salsa tends to be fairly spicy. If yours is not, throw in some tabasco or chile flakes.

2 tb olive oil
1 small onion, chopped
3 garlic cloves, chopped
1 carrot, sliced into rounds
1 yellow pepper, diced
1 can mixed beans, drained and rinsed
2 cups water
1/2 cup salsa
1 vegetable bouillon cube
1 tsp oregano
2 tsp brown sugar
1 tb red wine vinegar
salt and pepper

Heat the oil over medium high heat and saute the onion, garlic, carrot and pepper for 10 minutes. Add the rest of ingredients, season with salt and pepper, cover and simmer for 10 minutes. Either serve as is or puree half the soup in a blender or food processor and return to pot.

1 comment:

Anonymous said...

A super fast way to make vegetable stock from scratch and to cook dried beans is to use a new generation pressure cooker. I make my stock (vegetable, chicken and beef) this way and cook my own dried beans to avoid the preservatives in the canned versions. Click on “Cooking Times” at to see how quickly this can be done. New generation pressure cookers are especially great for soups and stews.