This recipe is delicious and a fabulous meal on it’s own. Feel free to switch up the beans to any kind you prefer, as well as thrown in any extra vegetables that might be left in your fridge. This soup can easily be adapted to your kids taste, take out the cayenne pepper if t’s too much for little Ninja.
Three Bean Chilli Soup
2 Tbs. Vegetable oil
2-3 celery ribs, finely chopped
4 onions, chopped
4 medium cloves garlic, chopped
1 fresh green chile, chopped (you can add more if you want it really spicy!)
2 Tbs. chilli powder
1 Tbs. ground cumin
1 Tbs. tomato paste
2 tsp. chopped fresh thyme
1 tsp. ground coriander
1/4 tsp. cayenne
2 dl hard cider
8 dl vegetable broth (homemade or store-bought)
1 big can (28 oz) diced tomatoes
425g cooked black beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
425g cooked pinto beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
425g cooked dark red kidney beans (home-cooked or canned from one 19 oz. can, rinsed and drained)
1 Tbs. Apple cider vinegar
Salt and pepper to taste
Garnishes: diced red onion, diced avocado, grated cheese, diced tomato, chopped pickled jalapeños, sour cream, lime wedges, chopped coriander, plain salted tortilla chips
Add 2 Tbs. of oil, the celery, the onion, and garlic to a large stock pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the fresh chilli, chilli powder, cumin, tomato paste, thyme, coriander, and cayenne, and cook, stirring, until fragrant, 1 to 2 minutes.
Pour in the cider, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes. Add the canned tomatoes and the broth and bring to a simmer.
Turn the heat down to medium low. Simmer for 10 minutes then add all the whole beans. Cover and simmer, stirring occasionally for about 30- 45 minutes. If the soup gets too thick, thin it with a little water.
Stir in the vinegar, and season with salt and pepper to taste.
Serve with the garnishes.