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.
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.
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