Are you a fan of soups? We love soups in the winter. Soups for lunch. Soups to start a fantastic supper. Soups for dinner. Some soups are light and refreshing. Other soups are so packed with ingredients they leave you wanting nothing more.
Today is National Comfort Food Day. What can be more comforting than a spicy vegetable soup? This soup has it all – the potatoes, the vegetables, and all that spice. It’s perfect for a cold night or even a Friday Catholic Supper.
Shall I pour you a bowl?
Spicy White Bean Vegetable Soup
1 medium White Potato
2 medium Carrots
1 medium Yellow Onion
2 Celery Ribs
1 medium Zucchini
1 small Jalapeno Pepper
1 tablespoon Olive Oil
15 1/2 oz can Navy Beans
2 1/2 cups Chicken Stock
8 oz Tomato Sauce
2 teaspoons dried Parsley Flakes
1/2 teaspoon dried Thyme
Peel potato, cut into 1/2-inch cubes. Place in a bowl of cold water until ready to use. Set aside. Peel and chop the carrots and onion. Set aside. Rinse and slice the celery. Set aside. Cut the zucchini in half lengthwise, then slice into half-moons. Set aside. Split Jalapeno Pepper, remove seeds. Finely mince the pepper and set aside.
In a Dutch oven, heat oil over medium-high heat. Drain the potato cubes, add potato and carrots to the hot oil; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are tender-crisp.
While the vegetables are cooking, drain and rinse the beans. Set aside. Once the vegetables are tender-crisp, stir in the beans, chicken stock and tomato sauce. Season with parsley flakes and thyme.Bring the soup to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
Ladle into soup bowls, serve with warm Italian rolls.