On Sunday I made the most delicious soup. It’s full of beans, carrots, tomatoes, onions, shallots, and garlic. It’s so flavorful and colorful! It’s healthy too. I’m serving it up as an appetizer at a dinner party that I am hosting tonight. I’m so excited!
You should make this soup!!!
What you need
- 2 cups of vegetarian broth
- 2 15 ounce cans diced tomatoes (1 garlic & onion, 1 green chili or jalapeno)
- 10 ounces of shredded carrots (it comes in a bag!)
- 1 yellow onion
- 6 cloves garlic
- 1 shallot
- 1/2 cup chick peas
- 1 cup pinto beans
- 1/2 cup dark red kidney beans
- 2 cups frozen green peas
- 1 tablespoon black pepper
- 1 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- up to 1 cup water
Here’s what you need to know
This recipe makes a lot. It will last for days and days. It’s hearty and great for the winter. When you are picking tomatoes, I urge you to look for the flavored diced tomatoes. They really make the flavor in the soup. I found garlic and onion diced tomatoes and green chiles diced tomatoes very easily. These products seem very common now. If you can get something along these lines that’s best for the recipe!
How to make it
It’s so easy!!! If you’re making broth have two cups ready, otherwise make your broth from bouillon. Have those ready in a big, big pot. Chop the onion, garlic, and shallot. Shred the carrot if it isn’t already shredded.
Add the two cans of tomatoes into the pot with the broth. Add all of the chopped stuff. Add the olive oil, beans and peas, spices and carrots. Bring the soup to a boil.
If the soup is very thick after it comes to a boil add some water. Add as much water as needed to keep it a little thin during the cooking process. Simmer the soup for 20 minutes covered.