Sunday, March 1, 2009
Spicy Mixed Bean and Vegetable Soup
1 T olive oil
1 chopped, medium onion
1 ½ pound of peeled and chopped mixed root vegetables
(like carrots, potatoes, and parsnips)
1 ½ pounds of chopped mixed vegetables
(like celery, peppers, and fennel)
1 clove of crushed garlic
2 teaspoons of GF curry powder
1/4 cup chopped fresh parsley
2 bay leaves
4 cups of vegetable or GF chicken stock
2 small chopped zucchini
15oz can of red kidney beans
15oz can of black-eyed peas
Don't forget to rinse and drain the beans!
Heat oil in a heavy stock pot or Dutch oven.
Add all the vegetables, except the zucchini, parsley and beans.
Cook over high heat for 4-5 minutes, stirring constantly.
Add the garlic, curry powder and the bay leaves and continue
cooking for 2-3 minutes.
Pour in the stock, there should be enough to cover all the vegetables.
Bring to a boil and then reduce heat to simmer, cover and
simmer for 20 minutes.
Add the beans and cook for another 10 minutes.
Remove bay leaf.
Puree about 1/3 to 1/2 of the soup in a blender.
Return puree to the pot and bring to a boil. Then add the zucchini
and parsley and continue cooking for another 3-4 four
minutes. Add salt and pepper as needed.