I’ve been on a soup mission lately to help finding a better way for me to keep on the “veg” uptake plus it’s been a bit cold and I love a warm soup on a cool day. This one in particular came out rather good I think =)
Ingredients
- 1 Can Cannellini Beans
- 1/2 Can Black Beans
- 2 cups ROY Bell Pepper (Sweet Smaller, ROY = Red, Orange, Yellow – you choose, I used yellow and orange)
- 2 Potatoes
- 10 Baby Carrots
- 50g Red Onion
- Zuchinni 1 cup
- 1/2 Tbsp. Butter
- 2 dash of dry Basil
- 1 dash Sprinke Tarragon
- 1 tsp Black Pepper
- 1 tsp Multi Spice
- 1 tsp Garlic Salt
- 2 tsp Olive Oil (or Avocado Oil)
- 2-3 Tbsp Lemon Juice
Preparation
- Slice Potatoes Large French Fry Style – cut into 1/2-3/4 pieces
- Bring Skillet to Medium-High Heat
- add 1/2 Tbsp of Butter in a Large Pan
- add teaspoon of Olive oil
- add 1 tsp of Garlic Salt
- Once butter is metled Add Potatoes – lightly/brown on 1 to 2 side – toss every 2 minutes per side (total 4 minutes cook)
- Set potatoes aside in plate or bowl to add back later
- ========> In same pan
- 1 tsp olive oil
- Chop the following to Finger Nail Sized Pieces
- ROY Bell Peppers into pinky to thumb nail tip size pieces
- Red Onion
- Zuchinni
- Slice Baby Carrots = Slice long into 4 pieces
- Cook for about 4-5 minute
- Add 1 Cup of chicken broth – Let it simmer for about 5 minutes
- Add Lemon Juice
- Add 2 Cup of chicken broth
- Add Spices
- Add Cannellini Beans
- Add Potatoes back to the soup
- Allow it to slow simmer for another 5-10 minutes
SERVE !
Great with toasted bread, crackers, bread sticks, and various bread rolls!