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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from one of the Moosewood cookbooks. I made a few changes to fit my own tastes. Ingredients:
1 cup chopped onion |
1 tablespoon olive oil |
1 cup peeled and shredded carrot |
1 tablespoon chili powder, to taste |
3 -4 cloves garlic |
3 teaspoons dijon mustard |
2 cups water |
1 (14 1/2 ounce) can stewed tomatoes, undrained (i use ones with onion, celery and green pepper) |
1 (15 1/2 ounce) can white beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
2 teaspoons cider vinegar |
2 tablespoons unsulphured molasses |
1 tablespoon low sodium soy sauce |
1 teaspoon salt, to taste |
1/2 teaspoon black pepper, to taste |
Directions:
1. In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
2. Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
3. Add garlic and stir for 1-2 minutes more or until carrots are tender.
4. Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
5. Bring to a boil then lower heat and simmer for about 15 minutes.
6. Add salt and pepper to taste.
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