Spicy Tomato and Navy Bean Soup
1 tablespoon olive oil
1 small onion, diced
3-4 cloves garlic, pressed
1 medium carrot, sliced
6 cups water
1 veggie bullion cube
2 cups dry white navy beans
1 can tomato soup
1 can tomatoes, diced
1-2 tablespoons cilantro, finely chopped
1 tablespoon crushed red pepper
1 tablespoon black pepper
1. Heat olive oil in large soup pot. Add onions, garlic, and carrots, and sauté for about 2 minutes, or until onions are translucent.
2. Add water, veggie bullion, beans, tomato soup, tomatoes, cilantro, crushed red pepper, and black pepper. Stir gently.
3. Simmer for about 90 minutes, or until beans are soft and ready to eat. Make sure to stir occasionally!
Source of recipe: This recipe was made up with what I had in the kitchen! This tastes great with a nice baked garlic bread!
SO HOW'D IT GO?
I didn't care for this. The broth itself tasted good, but I didn't like the beans. Kinda ruined it for me. May try again sometime and sub a can of kidney beans.
Oh my, this is so simple & delicious..