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Spicy Bean Soup Recipe

Looking for an easy Spicy Bean Soup recipe? Learn how to make Spicy Bean Soup using healthy ingredients.


Submitted by earthgirl484

Makes 10 servings



Food Network, Everyday Italian Recipe

Recipe Ingredients for Spicy Bean Soup

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
29 ounce diced tomatoes
11 1/2 ounce tomato juice
12 ounce tomato paste
2 teaspoons salt, plus more to taste
8 cups chicken broth
2 cans beans, drained and rinsed
1 can beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan cheese
1/4 cup fresh basil

Recipe Directions for Spicy Bean Soup

  1. 3 tablespoons olive oil

  2. 2 onions, chopped

  3. 2 celery stalks, cut into 1/2-inch pieces

  4. 1 carrot, peeled and cut into 1/2-inch pieces

  5. 1 red bell pepper, cut into 1/2-inch pieces

  6. 6 cloves garlic, finely chopped

  7. 1/2 cup chili powder

  8. 1 tablespoon ground coriander

  9. 1 tablespoon ground cumin

  10. 2 teaspoons dried oregano

  11. 1 teaspoon dried crushed red pepper, optional

  12. 2 (14 1/2-ounce) cans diced tomatoes with juices

  13. 1 (11 1/2-ounce) can tomato juice

  14. 1 (6-ounce) can tomato paste

  15. 1 (3-inch) piece Parmesan cheese rind, optional

  16. 2 teaspoons salt, plus more to taste

  17. 8 cups vegetable or chicken broth

  18. 2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed

  19. 2 (15-ounce) cans cannellini beans, drained and rinsed

  20. 1/2 cup dried green lentils

  21. 3 cups broccoli florets

  22. 2 zucchini, cut crosswise into 1/2-inch thick rounds

  23. 2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds

  24. 1/2 cup freshly shredded Parmesan

  25. 1/4 cup thinly sliced fresh basil leaves

  26. Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.

  27. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

Categories

Soup

Nutrition Facts
Serving Size 520.8g
Amount Per Serving
Calories
232
Calories from Fat
76
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
1367mg
57%
Potassium
1402mg
40%
Total Carbohydrates
30.1g
10%
Dietary Fiber
10.4g
42%
Sugars
11.5g
Protein
14.1g
Vitamin A 97% Vitamin C 152%
Calcium 16% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in cholesterol
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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