Hearty Fridge-Clean-out Bean Soup
It all started with my oregano plant that has been growing like the giant beanstalk. If you don't see me posting for a while, I might be caught up in the castle of the unfriendly giant. Fee-fi-fo-fum! 👻
Garden fresh oregano was calling to be used, and oregano led me to beans, which eventually led me to making this hearty bean soup!
I find beans soups spectacular clean-the-fridge + quick, healthy meal. They are very adaptable to your pantry and fridge states. You can use veggies at your disposal, stick to dried herbs and seasoning if you are low on groceries. For a low prep-time meal, use canned beans - cannellini and kidney beans is what I used. You can use black beans, navy, pinto, etc - 2 different varieties or stick to the same. I had half bell pepper leftover from making fajitas, which I added to sauté along with red onions, tomatoes, celery, green chilies (for extra heat) and garlic. Added cumin and paprika/red chili powder + fresh oregano for additional seasoning (you can swap it with dried herbs). It's always hard for me to use up zucchini, so I made zucchini ribbons to add interest and texture to the soup. I had watercress nearing its shelf life, so I threw some on top for garnish/ adding greens. Alternates - spinach, baby kale, arugula, microgreens, beet greens - you pick! :)
HEARTY BEAN SOUP ON A COLD EVENING 💕
serves 4
YOU WILL NEED
2 tbsp olive oil
1 tsp minced garlic
1/2 tsp finely chopped green chilies
1 tbsp finely chopped celery
1/2 cup finely chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped tomatoes
2 tsp paprika or red chili powder
1 tsp cumin powder
2 tbsp minced fresh oregano or 2 tsp dried herbs
(optional) 1 tbsp taco seasoning
1 can cannellini beans
1 can kidney beans
1 cup water or more depending on required consistency
salt to taste
(optional) handful watercress for garnish
OREGANO PLANT IN MY BACKYARD
My oregano plant propagated from a small stem, and grew quite rapidly. Oregano is a great low-maintenance herb to grow - requires regular watering and ensuring the soil is moist and some sunlight. Now onto the recipe:
STEP 1: GREEN CHILIES, GARLIC, CELERY IN OIL
STEP 2: SAUTÉ ONION & BELL PEPPER
STEP 3: MIX IN TOMATOES, OREGANO & SEASONING
STEP 4: ADD ZUCCHINI RIBBONS
STEP 5: ADD IN CANNED BEANS. SEE, I TOLD YOU THIS WAS EASY :)
METHOD
Heat a dutch oven/deep pot. Add oil, garlic, chilies and celery. Once fragrant, add onions and bell peppers. Allow the onion to soften lightly and turn translucent, and add tomatoes.
Cook the tomatoes well for 2-3 minutes.
Now add in all the spices - oregano , paprika or chili powder, cumin powder, taco seasoning and salt as required. Cook this for up to a minute, stir to avoid sticking.
Drain the canned beans and add them to the pot. Mash the beans coarsely to help thicken the soup. Add water to achieve desired consistency, and bring the soup to a rapid boil. Allow to simmer for additional 5 minutes before serving!
Garnish with watercress and zucchini ribbons.