It's a hearty, deep, red tomato soup full of tender beans and vegetables. Top individual servings with a dollop of sour cream or yogurt and serve with slices of crusty whole wheat bread.
Ingredients for Tomato Bean Soup:
1 cup dried chickpeas (garbanzo beans), rinsed and drained
1 cup dried kidney beans, rinsed and drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tbsp ground cumin
1 tbsp paprika
1 tbsp ground coriander
2 garlic cloves, minced
6 cups prepared chicken broth
1 can of diced tomatoes with juice
2 tbsp tomato paste
1 tsp granulated sugar
1 cup fresh spinach
This recipe uses a slow cooker. You could try this on the stove top but the cookie time will be much shorter.
1. Measure chickpeas and kidney beans into a large bowl. Add boiling water until its about 2 inches above the beans. Cover and let it stand for at least one hour until cool. Drain. Rinse beans. Drain well. Transfer to a 5-7 quart slow cooker.
2. Layer next 3 ingredients in order given on top of beans.
3. Sprinkle next 4 ingredients over carrot. Add broth. Do not stir. Cover. Cook on low for 8-10 hours or on High for 4-5 hours.
4. Add spinach. Stir well. Cover. For another 10-15 minutes until spinach is wilted.
This was very tasty and very easy. Use vegetable broth if you are a vegetarian or vegan.