It was a cold, blustery day here in the heartland, and I wanted nothing more than something tasty and filling for supper. Determined to create as many cost-effective and healthful dishes as possible, I decided to raid my pantry and freezer for items I preserved last summer. In the dead of winter, a dish prepared with garden produce is good for the soul.
After tossing around a few ideas, I decided on one of my favorites — Cold-Weather Bean Soup. It’s easy to make and such a comforting one-pot meal. Plus, it’s nutritious thanks to frozen garden peppers, home-canned tomatoes, and freshly dug carrots, onions, and garlic. Keep the cold at bay, and read on to find out how to make this wholesome, savory bean soup.
Cold-Weather Bean Soup Recipe
16 oz. organic chili beans (like Eden Foods Organic Chili Beans with Jalapeño and Chili Peppers)
1 pint stewed or diced tomatoes (I use home-canned)
1 cup diced bell pepper
1 cup purple/yellow onion blend
½ cup thinly shredded carrot
1 t. finely minced garlic
½ t. cinnamon
½ t. cracked black pepper
1 T. fresh cilantro (optional)
Organic chili powder and salt to taste
1. Simply combine all ingredients in a pot and let simmer over medium low heat until vegetables are tender, stirring every so often. It usually takes about thirty-forty minutes for vegetables to completely cook.
2. Serve with freshly grated cheese, additional diced onion, chopped cilantro, or crushed crackers/tortilla chips if desired.
You may use dried, soaked, and rinsed kidney beans in place of organic chili beans. I just like the extra flavor that the chili seasoning, jalapeño, and chili peppers provide. I trust the Eden Foods brand because their products are organic, and all packaging is BPA-Free. You can check them out at Eden Foods for a variety of organic goods and seasonings at reasonable prices.
Please note that this recipe can easily be doubled/tripled and stored in freezer safe containers for a future quick meal. To serve, simply thaw in the refrigerator, pour into a pot, and reheat.