Bean/Veggie/Lentil Soup with Chipotle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Hearty Delicious-ness (makes 8 big servings) Ingredients:
4 servings (2 cups) bob's red mill 13-bean soup mix |
8 servings (4 cubes) vegetable bouillon cubes |
1 tablespoon olive oil |
1 onion |
8 cloves garlic |
1/4 cup ginger |
6 stalks celery |
6 carrots |
1 zucchini |
1 yellow pepper |
2 cups mushrooms, sliced |
1 tablespoon chipotle pepper |
1 teaspoon salt |
398 ml (can) coconut milk |
398 ml (can) tomatoes, diced - the kind with the added jalapenos are great |
2 cups cherry tomatoes |
4 cups kale |
1 cup lentils, dried |
Directions:
1. Soak two cups of beans overnight
2. In morning, cook beans in 2 1/2 quarts water for 2 1/2 to 3 hours
3. In another pot, heat olive oil then add diced onion, garlic and ginger. Let cook until onion has softened a bit
4. Add celery and carrots and let cook for 10 minutes or so
5. Add zucchini, yellow pepper and mushrooms
6. Add soup mix to veggie pot (it has now cooked for three hours)
7. Add can of coconut milk, water (as needed), can of diced tomatoes (the kind with added jalapenos are best) and lentils
8. Add kale and cherry tomatoes
9. Cook for another hour on low simmer
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