Ingredients: |
Ingredients: 2 Tbsp olive oil 2 c chopped onions 1 1/2 c chopped red or yellow bell peppers (alt: jar of roasted red peppers, drained and chopped) 2 garlic cloves, minced or pressed 1/2 tsp salt 2 bay leaves 1/2 tsp dried thyme 2 tsp sweet paprika 1/4 tsp red pepper flakes 1/2 c dry sherry 1 1/2 c cubed peeled sweet potatoes or winter squash 1 15 oz can diced tomatoes 1/2 c water 2 c green beans cut in half (alt: frozen edamame beans) 1 15 oz can butter beans, drained (alt: cannellini beans)
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Directions: |
Directions:In a soup pot on medium heat, warm the olive oil and cook the onions, bell peppers and garlic for about 5 minutes, stirring often, until the vegetables soften. Add the salt, bay leaves, thyme, paprika and red pepper flakes, and cook for 3 minutes or so; stir often and lower the heat if necessary to avoid scorching. Add the sherry, sweet potatoes, tomatoes, and water, cover and bring to a boil, then lower the heat and simmer for 5 minutes.
Add the green beans and butter beans and simmer until the green beans and sweet potatoes are tender but firm, 10 to 15 minutes.
Remove the bay leaves, and add more salt to taste. |
Personal
Notes: |
Personal
Notes: Variations: - Use a mix of sweet Paprika, Hot Hungarian Paprika, Trader Joes' Smoked Paprika, ground Chopotle, and Mesquite seasoning - Substitute diced Carrots for the sweet potatoes - Add 1 lb frozen shellfish (shrimp/calamari/scallops etc) - Add lentils, wheat berries, and/or steel cut oats (Cook for 40 minutes if using wheat berries)
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