Yes, I’m still doing Meatless Monday posts, although they are fewer and farther between now. I’d like to do one once or twice a month, depending on how adventurous Gene and I are.
We got this recipe from allrecipes.com. We did change it up a bit so the recipe below is our version.
- 1 TB olive oil
- 1 stalk celery, chopped
- 2 carrots, chopped
- 3 cloves of garlic, chopped
- 2 TB chili powder
- 1 TB ground cumin
- 4 cups vegetable broth
- 2 cans black beans, drained
- 1 can pinto beans
- 1/2 can garbanzo beans
- 1 can corn
- 1 can diced tomatoes
- Heat oil in a large pot over medium-high heat. Saute celery, carrots and garlic for 5 minutes. Season with chili powder and cumin; stir until vegetables are coated. Stir in vegetable broth,1 can of black beans, pinto beans and corn. Bring to a boil.
- Meanwhile, in a blender (or food processor), process remaining beans (1 can black beans 1/2 can garbanzo beans) and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Observations: Next time I would probably put in slightly less spices. It was almost perfect but I think less would be just as good, if not better. I would also add a whole can of garbanzo beans to the blender mix as well as another one or two cans of beans to step 1.
The soup is very tasty, with a slight bite to it. I wish the beans were a bit more prominent, hence me adding more beans next time. The carrots and celery are a great addition. Glad we tried this recipe and will make it again for sure!