Wednesday, April 3, 2013

Recipe of the week: Southwest Bean Soup

For over a year now I've been trying to come up with a vegan chili recipe, this is close but I don't know if it qualifies as chili.  I used what I had and was really happy with the result.  I had it for dinner with avocado and cheese (not pictured).  You could use bell peppers but I didn't have any and didn't feel like running to the store.  I did not use the seasoning package that came with the soup, I threw that away, it had all kinds of junk in it.  Let me know what you think.  A Votre Sante!

1 package 16 bean soup mix
2Tbsp olive oil
1 large can diced tomatoes
1 shallot minced
1 onion chopped
3 med-large carrots chopped
1/2 packet of taco seasoning
1/2 tsp cumin
1/2 tsp garlic powder

In a large pot add the beans and 2 inches of water.  I followed the directions on the package for the quick soak, then rinsed the beans and simmered for an hour with 1 cup of water before I added the vegetables.

In a separate pan saute the shallot, onion, and carrot in the olive oil, once the onion is soft, add to the beans, add the can of tomatoes.  Bring up to a boil, then turn it down to simmer for about an hour, maybe a little longer depending on how soft you want your beans.  Serve with avocado, cheese, sour cream, or whatever you like.  Enjoy!