Ingredients
- ½ 15 oz. can rinsed and drained Dark Red Kidney Beans
- ½ 15 oz. can rinsed and drained Light Red Kidney Beans
- ½ 15 oz. can rinsed and drained Cannellini Beans
- ½ 15 oz. can rinsed and drained Black Beans
- ½ 15 oz. can rinsed and drained Roman Beans
- 2 ½ 15 oz. cans Fire Roasted Tomatoes
- 2 cups vegetable stock
- 1 medium onion diced
- 1 stalk celery diced and leaves (finely chopped)
- 1 large carrot diced
- 1 jalapeño diced (ribs and seeds removed)
- 1 tbsp. olive oil
- 3 cloves garlic minced
- 2 tsps. paprika
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. red pepper flakes (optional)
- Salt and pepper to taste
In a large pot on medium high heat add oil then add onion celery, jalapeño, and carrots. Stir- when translucent add garlic, thyme oregano, pepper flakes and salt and pepper and cook for an additional minute. Add tomatoes, beans, and stock. Stir all ingredients and simmer for 1 hour.
If you like a thicker creamier soup use an immersion blender and blend for 30 seconds or so. This will thicken the soup but still leave most of the beans and vegetables whole.
Nutrition information: 207 calories; 12g Protein; 12g Fiber; 3g Fat; 36g Carbs
