Chili Bean Vegetable Soup
Homemade chili paste added to an Italian style vegetable soup? YES PLEASE!
This recipe was an experimental creation that turned out one of the best soups we've made so far (next to our Italian Lentil Endive Soup)
And it's no mistake we're sharing this today, on Valentine's Day 💞
If you & your hunny are looking for the perfect V-Day Recipe to make together, give this a shot. Sprinkle some cheese on top, add your favorite bottle of wine to accompany, I promise you'll be destined for joy
Or if you're single like we are... make this for yourself; practice some self-love and enjoy the process and make this gorgeous soup all for yourself! It saves beautifully in the fridge for 3-4 days, freezes for up to 6 months :)
INGREDIENTS:
1 cup soaked kidney beans
1 cup soaked great northern beans
1/2 red onion diced
3 cloves minced garlic
2 tablespoon ghee
3 diced carrots
1 diced zuchinni
3 stalked celery, diced
1 can crushed san marzano tomatoes
6 dried chilis (guajillo, ancho, whatever you prefer)
1 diced jalapeno
3-4 cups vegetable broth
2 bay leaves
1 cup sausage, meatballs, or vegan meat (we used beyond meatballs)
Salt, Cumin, Cayenne, Chili Powder
PREPARATION:
Prepare all veggies
Drop ghee into instant pot (or dutch oven), saute onion, garlic, and jalapeno
Saute for 5 minutes until aromatic
In a separate sauce pan, cover dried chilis with water and steam until soft; blend in a food processor and add to 2 tablespoons of tomato sauce (pour remaining chili water into this blend to create a chili paste)
Drop in carrot, celery, zuchinni, rest of tomato sauce and chili paste, vegetable broth, spices, and bay leaves
Put on lid and pressure cook for 25 minutes, or simmer on low in dutch oven for 90 minutes
Once safe, remove lid and remove bay leaves
Chop up ground meat/sausage of your choice (we used beyond meatballs); add in last
Stir well, pour in a bowl, top with scallions, cheese, sour cream, whatever topping you like! & ENJOY!
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