Tangy Three Bean Stoup (starring Freddy Quimby)

Rachael Ray coined the term “stoup,” which is halfway between a stew and a soup. I think the rest of the world calls this a chowder. And this makes me think of the Simpson’s, naturally.

3 T olive oil

1 lb baby red potatoes, thinly sliced

4 ribs of celery from the heart, chopped

5 carrots, shredded (2 cups)

2 onions, chopped

1 bay leaf

32 oz container (4 cups) vegetable or chicken broth

15 oz can tomato sauce

15.5 oz can chickpeas, rinsed

15.5 oz can kidney beans, rinsed

1/2 lb green beans, cut into 1″ pieces

s & p

1/2 cup pickle relish

flat-leaf parsley, chopped (a couple generous handfuls)

dill sprigs for garnish

crusty whole grain bread for serving

1. In a soup pot, heat the oil over med-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7-8 minutes. Add the broth, tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Add the green beans and cook until just tender, 5 minutes. Season liberally with salt & pepper. (If it is too thick for your taste, add a little water.)

2. Stir in the relish and parsley and turn off the heat. Discard the bay leaf. Top the stoup with dill sprigs and serve with the bread.

Advertisements

Leave a comment

Filed under Comfort Food, Healthy, No oven necessary., Potatoes, Soup, Vegetarian Main Dish

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s