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Dinner for 11

Spiced Vegetable Bean Soup

Vegetables, chickpeas, tomatoes, and cashews simmer with warm spices before blending into a thick, creamy soup.

$1.31per serving $
60 minstart to table
11servings

Cajun and CreoleVegetarianVeganDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 3/4 cup raw cashews
  • 6 cups vegetable broth
  • 1 tbsp extra-virgin olive oil
  • 3 large garlic cloves
  • 2 cups diced sweet onion
  • 1 heaping cup peeled and chopped carrots
  • 1 red bell pepper or 1 cup jarred roasted red pepper
  • 1 1/2 cups peeled and chopped sweet potato
  • 1 heaping cup chopped celery
  • 1 can (28 oz) diced tomatoes
  • 1 1/2 tbsp homemade 10-spice mix (optional)
  • fine-grain sea salt and freshly ground black pepper (optional)
  • 2 1/2 cups baby spinach or destemmed torn kale leaves
  • 1 can (14 oz) chickpeas or other beans
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp onion powder
  • 1 tbsp dried basil
  • 2 tsp dried thyme
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp fine grain sea salt
  • 1 tsp white pepper (optional)
  • 1 tsp cayenne pepper

Steps

  1. Soak the cashews in hot water for 15 minutes, then drain and blend them with 1 cup vegetable broth until smooth.
  2. Heat olive oil in a large 8-quart pot over medium heat, then cook garlic, onion, carrots, bell pepper, sweet potato, and celery for 8 minutes.
  3. Add tomatoes, remaining broth, cashew cream, smoked paprika, garlic powder, oregano, onion powder, basil, thyme, black pepper, salt, white pepper, and cayenne.
  4. Bring the soup to a boil, then cover and simmer for 25 minutes over medium-low heat until the vegetables are tender.
  5. Stir in chickpeas and spinach or kale, then simmer uncovered for 5 minutes.
  6. Taste and adjust salt and pepper before serving.

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