Hello hello! I hope everyone’s Monday was as good as Mondays can be. 😉
Ok, enough chit chat – get ready for an awesome recipe! I don’t think I’ve professed my love for Food Network on my blog yet, and there’s no time like the present. I am so fond of it that I watch it while I work out. If you do too, raise your hand! C’mon, I know I’m not the only one! Ok, so my love with Food Network started with Rachael Ray and has grown exponentially since. I know people find her annoying, but I personally like her cooking style – simple and fast. One of the first recipes of hers that I made was stoup – “thicker than a soup but not quite a stew.” Since then, I’ve experimented with my own stoup creations inspired by Ms. Ray. The one I made tonight does not disappoint…promise!
Veggie and Bean Stoup
2 tablespoons olive oil
3 cloves of garlic finely minced
1 medium sweet onion, chopped
1 medium green zucchini, diced
5 small red potatoes, diced
1 medium sweet potato, diced
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons paprika
3 teaspoons chili powder
1 14.5 ounce can petite cut diced tomatoes (no sodium added)
1 16 ounce can low sodium dark red kidney beans, drained
1 quart vegetable stock
Handful of crushed blue corn tortilla chips
Handful of reduced fat sharp cheddar cheese
1 tablespoon sour cream
Preheat large soup pot over medium heat. Add olive oil and after a minute or so add garlic and let it cook for 2-3 minutes. Then add onions, zucchini, and potatoes and cook another 3-5 minutes. Add salt, black pepper, paprika, and chili powder and mix well. Next, stir in tomatoes, kidney beans, and veggie broth. Bring the stoup to a boil. Reduce the heat and simmer until the potatoes are cooked through, about 15-20 minutes. Serve stoup in bowl and top with cheese, chips, and sour cream. Finally, DEVOUR!
NOTE: Please adjust the seasonings and spices according to your personal preferences. Personally, I can’t handle too much spiciness, but I do like a little kick, so just do what I do and taste test along the way, listen to your taste buds, and adjust accordingly!
As Rachael would say, “YUM-O!” This stoup does not disappoint – it’s hearty, filling, flavorful, and delicious!
Experience the progression…
Alright, well, I’m off to clean up my
HUGE mess of a kitchen and get ready for tomorrow. I know I say this all the time, but I really feel like time is flying by…I can’t keep up! Goodnight, y’all!!
0 thoughts on “Veggie and Bean Stoup”
Bookmarked!!!!! <3 =) looks great!
You won’t be disappointed!
Haha I love the term “stoup”! This looks delicious!
Yum, sounds so good! I love Rachael Ray, too 🙂
I love a good stoup. Wish the weather wasn’t so hot here though lol 😉 I love the zucchini addition. Yum 😀
You’re not alone on watching Food Network while you work out. Every time I go to the gym the TV is on FN and if it’s not you best believe it after I come in. I used to watch 30 Minute Meals religiously. That stoup sounds and looks wonderful 🙂
That looks so colorful and healthy. Yum!
You are right, time is flying by. Sometimes I wish there were a pause button somewhere!
You are DEFINITELY not alone! I watch FN at the gym everyday.. I used to feel a tad embarassed at first, about watching the Barefoot contessa dumping stick after stick of butter into her mixer when i was supposed to be working out to lose the pounds i gained after trying our her recipes! But big deal, i’m sure a lot of people do it, and for sure it’s the only thing that gets me through gym these days!
This looks fabulous — yum! Love soups that are packed with veggies and flavor.
[…] having some savory stoup for lunch, I was craving something slightly sweet and carby for dinner. I thought and I thought, […]
This needs to be in my belly NOW! =) veg and beans in a soup are perfection!!!