Submitted by: Marilyn
Attributed to: Marilyn
Category: Soup
Description: Good to cook ahead - tastes even better when warmed up. I always cook a day before planning to use.
Prep time: 20 minutes
Total Time: 1 hour
Servings:
Difficulty rating: 2
Ingredients:
1 Tablespoon olive oil
1 Large garlic clove, chopped
1 Small onion, diced
1 Medium zucchini, diced
1 Stalk celery, diced
1 Carrot, diced
1/2 Red pepper, diced
1 Tablespoon chili powder
1/4 Teaspoon cayenne pepper
1 Bay leaf
1/2 Teaspoon ground cumin
1 Tablespoon brown sugar
1/2 Teaspoon basil
1 15oz can kidney beans
1 15 oz can tomato puree
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1/2 Cup cashews
Special tools/utensils needed:
Dutch oven
Directions:
Heat olive oil in large skillet over medium heat. Add garlic, onions, zucchini, celery, carrot and red pepper. (1st 7 ingredients) Saute 5 minutes
Add chili powder, cayenne pepper, bay leaf, cumin, brown sugar and basil. (Next 6 ingredients) Cook over low heat for 2 minutes.
Stir in kidney beans with tomato puree. (Next 2 ingredients) Simmer on medium low heat for 20 minutes.
Add salt and pepper. (Next 2 ingredients) Cook 10 minutes on medium low heat. Do not overcook - veggies will get mushy. Remove bay leaf and add cashews.