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.


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

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