Tomato and Bean Stoup

Posted by francis keyser Friday, June 25, 2010
Taste Level: VG
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 25-30 min.
Difficulty: 1

We need a quick and simple soup to go with some sandwiches. I said, "What about tomato soup?" Zo replied, "What about tomato and bean?" I made an "EW YUCKY!" face and we went to cooking! Luckily it was not yucky at all. Zo's soup was really great. I enjoyed it enough to go and have a couple more hot spoon fulls right out of the pot! It is a little thicker than a soup so I stuck it as a stoup. If you added some meat to it you really would have a great stew as well. So either soup, stoup or stew; bon appetit!

Ingredients:
1 28 oz can diced tomatoes
2 15-16 oz cans beans (drained, we used pinto and canalini)
1 large red onion (chopped)
2 medium carrots (sliced)
6 garlic cloves (diced)
2 jalapeno peppers (seeded, chopped)
1 6.5 oz jar artichoke hears in oil (drained and chopped, optional)
2 tbsp fresh cilantro (chopped)
1 bay leaf
4 cups vegetable broth
1 tbsp brown sugar
1/2 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp smoked paprika
1 tsp savory
kosher salt (to taste)
fresh crack pepper (to taste)
1/2 tsp hot sauce (optional)
2 tsp extra virgin olive oil

In a large sauce pan heat oil over medium high heat. Once oil is heated add onions, garlic, carrots and jalapenos to sauce pan and cook until the begin to soften (5-7 minutes.) Add all remaining ingredients (except for beans and cilantro,) stir and reduce heat to medium letting simmer uncovered for 12 minutes. Stir in beans and cilantro and continue to simmer for 12 additional minutes. Serve hot with bread or sandwiches. Enjoy!

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