Rachel Maria's Hearty Bean & Veggie Soup


I’m fairly convinced that Sriracha Sauce can make just about anything extraordinary!  (Ok, maybe not…cereal…or chocolate chip cookies.)  Having said that, I believe this recipe (amongst most of the ones I post here) is best with the Sriracha.  So, let’s just hope that Huy Fong Foods can figure out how to stay in business in the US while addressing concerns of nearby locals to the plant, that apparently are inhaling the spicy fumes while eating their breakfast cereal!


32 Oz. of Your Favorite Beans (I typically choose from White Kidney, Great Northern, and Navy)
3-4 Tbs. Olive Oil
2 Cups Each Peeled Potatoes, Carrots, Onion, Celery (chopped in 1″ pieces)
1 Tsp. Salt, Pepper
3 Cloves Garlic Chopped
3 Tbs. Tomato Paste
32 Oz. Chicken Broth
1-2 Cans Stewed Tomatoes (14.5-29oz.)
3 Tbs. Sriracha (Optional.  Pending shut-down status of course.  God, I hope not!)
1 Can Whole Kernel Corn (15.25 Oz.)


* Prepare beans by soaking, or cooking.  (Click here for ideas & tips.)
* In a large pot, add olive oil over a medium-high flame, followed by chopped potatoes, onion, carrots, and celery.
* Sprinkle with Salt & Pepper.  Stir for about 3-5 minutes to somewhat soften (not fully cook) the veggies.  Add garlic half-way through.
* Add tomato paste.  Stir into veggies with a wooden spoon.  (You may need to lower flame to medium to keep bottom of pan from burning.)
* Add chicken broth, stewed tomatoes, prepared beans, and Sriracha (optional-but highly recommended!)
* Cover pot with lid.  Cook over medium-low flame for about 30 minutes.
* Add drained corn.  Cook for an additional 10 minutes.
**Serve with Toasted Garlic Bread!



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