One of the most amazing things about soups? They freeze extremely well. I made this chili during my non sleeping time, and part of it is still in the freezer. It's coming out this week, so hubby can take it for lunch when he goes back to work. He loves it... despite all the veggies.
Shopping List:
Northern Beans
Olive Oil
Onions
Zucchini
Carrots
Fennel
Celery
Green chilies (chopped, in a can)
Low sodium veggie stock
Parsley
Thyme
Cumin
Soy sauce
Red Pepper (the spice kind... not the veggie)
Corn (in a can)
Recipe:
(taken from my new vegetarian cuisine cookbook)
2 c dried great Northern beans, soaked overnight
1 Tbsp olive oil
2 onions, chopped
2 c coarsely chopped zucchini
1 c chopped carrots
1 c chopped fennel
1 c chopped celery
2 Tbsp diced green chilies
4 c low-sodium veggie broth
1/2 c chopped parsley
2 Tbsp thyme
1 Tbsp ground cumin
2 tsp low-sodium soy sauce
1/4 tsp ground red pepper
1 c drained canned corn
Drain the beans and place them in a 2-quart saucepan. Cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium. Simmer for 1 1/2 to 2 hours, or until the beans are tender. Drain and set aside.
In a 4-quart saucepan over medium heat, warm the oil. Add the onions, zucchini, carrots, fennel, and celery. Cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the beans and the chili peppers. Cook for 1 minute.
Stir in the stock, parsley, thyme, cumin, soy sauce, and red pepper; bring to a boil. Simmer for 1 hour. With the back of a wooden spoon, mash up about 1 c of the beans into a paste. Stir in the corn. Simmer for 30 minutes, or until the chili thickens.
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