Hot and Spicy 3 Bean Soup

Today has been a rainy, overcast day in our city and that always makes me crave a hot bowl of soup as my comfort food.  Especially if I have a chunky piece of hot, artisan bread, slathered in butter to go along with the soup.

I didn't want to go out in this weather, so I relied on foods I had in my pantry and fridge to make this soup.  My family gave it a "thumbs up" so I feel comfortable in sharing this recipe with you.

The Chipotle Olive Oil gives the sausage some heat because I sauted it in the oil and it also gives the broth a little kick.  Feel free to add some red pepper flakes if you want a hotter taste.

 

Hot and Spicy 3 Bean Soup

2 tablespoons Joe and Son’s Chipotle Olive Oil
2 medium sized onions, diced
6 garlic cloves, minced
1 green bell pepper, diced
12-14 oz Kielbasa sausage, cut into bite sized rounds
40 oz beef broth
½ cup water
2 cans Chick peas, with juice (aka Garbanzo beans) 20 oz each
2 cans Cannellini beans, with juice, 15 oz each
2 cans Red Kidney beans, with juice, 15 oz each
1 ½ cup canned crushed tomatoes, with juice
1 package Vigo yellow food coloring (similar to Safron)
½ teaspoon smoked paprika
1 cup carrots, cut into bite sized pieces
4 medium potatoes, cut into 2” pieces
2 packages fresh baby spinach, washed, drained and dried, 5 oz each
Salt and pepper

In a large soup pot, heat the Chipotle Oil to a medium temperature. Saute the onions, garlic and bell pepper until the onions are soft and milky in color. Add the sausage pieces and continue to cook for about 7-8 minutes.

Add the broth, the canned beans and juices, the crushed tomatoes, food coloring and smoked paprika. Cook over low heat for about 30 minutes.

Add the carrots and potatoes and continue cooking until both are tender. Add the spinach and cook over medium heat for about 5 minutes until the spinach is wilted.

Season with salt and pepper as needed.　

Serve hot with crusty, artisan bread.