Ingredients
1 medium onion, chopped
2 cloves garlic, minced
3 T. good quality olive oil
1 can red kidney beans, rinsed & drained
1 large potato, cubed
1 carrot, chopped into small pieces or grated
1 rib celery, chopped into small pieces
small handful of fresh herbs: parsley, chives, basil, oregano, or a mixture (can substitute 1 t. dried herbs)
1 t. cumin
1 t. coriander powder (can be omitted)
1/4 t. cayenne
salt & fresh ground pepper to taste
5 c. good quality vegetable broth
1 can chopped tomatoes
Preparation
In a good-sized soup pot with a sturdy bottom (3 quart at least), saute the onions in the olive oil for 5 min. over medium heat until translucent. Add the garlic, spices & herbs (if using fresh herbs reserve some for garnish), stirring often for 5 more minutes.
Add the potato, carrot, celery, and can of tomatoes. Cook, stirring occasionally, until the juice from the tomatoes is mostly absorbed (10 minutes). Add a little of the broth if it becomes dry at all.
Add the beans and pour in the broth. Stir, then let simmer for another 10-15 minutes. Enjoy!
