I wish you all the Merriest Christmas and the Happiest New Year! Thank you for your continued support, you have all made this blogging experience so much richer than I ever could have imagined, thank you.
Our neighbourhood progressive dinner party was scheduled for the Saturday after we returned home from Arizona; I didn’t think it would be a problem since we were responsible for hors d’œuvres and appetizers. Had I read more than the heading of the email from the organizers (the main course couple), I would have realized that things were to get a bit more complicated since one person decided to go vegetarian and dairy free (for health reasons). I love a challenge but I would have liked to experiment a bit more, notwithstanding, it turned out delicious so I documented the recipe for the future. Like most recipes, this tastes better the day after it is made!
South Western Bean Soup
A KitchenInspirations Original Recipe
Serves 6-8 depending on serving size
To print recipe, please click here.
Ingredients:
- 40 g black beans, soaked overnight
- 160 g navy beans, soaked overnight
- 100 g kidney beans, soaked overnight
- 200 g sweet onion, finely chopped
- 15 mL olive oil
- 5 g toasted cumin
- 2 g toasted coriander
- pinch of chili powder, or to taste
- 5 g smoked paprika, or to taste
- 7 g cocoa powder
- 10 g garlic, finely minced
- 40 g tomato paste
- 2 g puréed chipotle peppers
- 750 mL vegetable stock
- 250 mL passata
- 165 g grilled corn, removed from cob
- cilantro to garnish
- sour cream or Greek yogurt to garnish
- grated cheese to garnish
- 125 mL creamed lentils (see notes)
- 1 large avocado, cubed to garnish
Directions:
- Caramelize chopped onions in the olive oil. In the meantime, add the vegetable stock, passata, beans to the warm crock pot and put on high for 5 hours.
- Add the onions, all of the spices, tomato paste, and enchilada sauce and stir well. Cover and cook for 5 hours.
- When the beans are soft, add the creamed lentils and stir into the soup so it is consistent and creamy. Add the grilled corn kernels, and cook for an additional 30 minutes on high, stirring occasionally.
- Serve in warmed bowls and top with avocado, a spoonful of Greek yogurt, cilantro, and cheese. Serve immediately with Cornbread.
Notes:
- I use lentils as a thickener particularly when I make gluten-free recipes. Simply cook lentils until soft and purée with a stick blender until smooth. Freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag.
- I buy chipotle peppers in a can, purée and freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag, same goes for tomato paste.
I could surely use a bowl of this soup during these sub-zero temperatures we’re experiencing lately. I’m especially intrigued by the cocoa powder!
LikeLike
One thing about soups…they are easy to make vegetarian and dairy free. Wishing you all the best in the New Year Eva.
LikeLiked by 1 person
Thank you Karen, I wish you all the best in Happiness and Health for 2018!
LikeLiked by 1 person
The soup looks delicious! I have never combined several kinds of beans in one dish, so I’m really curious how it tasted. I am a huge bean fan, especially the red kidney beans and the huge white ones (butter beans???) are my favourite. I’ve also noticed beans keep me feeling full for ages (no other food product works so well), so I try to eat more of them in recent years.
I hope you have spent a lovely Christmas! I’ve just browsed through your fantastic Arizona photographs… it seems you’ve had dream holidays! I can imagine the harshness of return to cold Canada indeed!
I hope you will spend fantastic New Year’s Eve with your friends!
LikeLiked by 1 person
Hi Sissi, thank you so much for your kind words, Arizona was amazing but sadly a distant memory now. I will have to review my photos to relive the month!
I haven’t combined a variety of beans either but I had a few little bits left in the pantry and I decided to make a hearty soup of it. It was lovely. I will be eating more beans and pulses in the new year, trying to shed a few unwanted Arizona pounds!
LikeLike
Ooh I love the sound of this soup Eva! And a very Merry Christmas to you and JT. I bet you’re busy thinking of New Year’s recipes now 😀
LikeLiked by 1 person
Thanks Lorraine, I hope you and Mr. NQN had a wonderful Christmas. Happy Holidays.
LikeLike
The soup looks delicious. It’s been a great year for blogging. Looking forward to more.
LikeLiked by 1 person
Thanks Maria, it sure has been a great blogging year, here’s to many more. Happy Holidays.
LikeLiked by 1 person
Merry Christmas, dear friend!!! This soup sounds terrific, and I’m loving your use of lentils. Perfect cold weather dinner. xoxo
LikeLiked by 1 person
Thank you Liz, I really appreciate your comments on my blog, it’s been a wonderful year.
LikeLike
You too have a great holiday season, Eva. The bean soup looks really comforting and warming!
LikeLiked by 1 person
Thanks Angie, the soup was warm and comforting. Happy Holidays to you too.
LikeLike