A hearty, vegetarian one-pot-wonder meal that packs a punch of flavor and nutrients. A Meatless Monday Must!
Author: One Moore Bite
Ingredients
2 tablespoons olive oil
2 cups Thai culinary stock
1 quart vegetable stock
½ lb 16 bean soup dried bean medley
½ cup panang curry paste
4 large garlic cloves
1 large yellow onion
3 carrots
4 stalks celery
1 orange bell pepper
1 red bell pepper
1 Thai chili pepper (or serrano chili pepper)
Pinch crushed red pepper
2 tablespoons fresh sliced ginger
3 medium organic purple sweet potatoes
1 large bay leaf
½ cup fresh chopped cilantro
Juice of 1 lime
Instructions
First things first: prep your veggies. Rinse and drain your beans. Dice the onion, celery, and bell peppers. Peel the carrots and potatoes and cut them into 1-inch chunks. Mince the garlic and chili and peel and slice the ginger.
Heat a large, heavy-bottom pot (I used our 6 quart cast iron pot) with the olive oil. Add the onions and saute 2-3 minutes over medium heat until softened and they begin to brown.
Add the garlic, celery, carrots, and bell peppers. Season with salt and crushed red pepper, to taste, and saute 1-2 minutes more.
Stir in the panang curry paste until melted.
Carefully pour in the Thai stock, using a wooden spoon to scrape up any little bits of flavor that have stuck to the bottom of the pan.
Next, add the vegetable stock, beans, potatoes, chili and bay leaf.
Bring the soup to a boil and then reduce to a simmer. Let the soup simmer for up to 2 hours, stirring occasionally, until the beans have softened and the flavors are melded.
Just before serving, stir in the lime juice and cilantro, reserving some cilantro for garnish.
Notes
As you check on your soup, you may need to add water to maintain a soup-like (as oppose to stew like) consistency. I added 3 cups total. Be sure to adjust your seasoning accordingly!