Hearty Ten Bean Soup/Stew with Spinach and Potatoes

A one pot hearty ten bean soup/stew with spinach and potatoes and flavored with curry powder.

There is a slight nip in the air when we go for swimming in the morning these days. The onset of winters is here and while the cold does bring with it its own cons, I am excited to cover my extra flab with long coats, scarves and layers of sweaters. It means you can eat that piece of donut and only worry about it when spring arrives! Well, it never works like that, but yes winters can be a little more accommodating when it comes to added calories.

Fall/winter season also means apples, and squashes are back in the market. There are so many pies to be made- I have an apple pie recipe that I love and somehow whenever I make it I never get a chance to photograph it- it gets polished off way too quickly. But I promise this season I will post the recipe, because it is really good.

Another about this season is that soups become a thing again. So much yes for that and this ten lentil soup will be the perfect thing to cozy up with during the coming cold months. You wont even have to worry about added calories; your summer clothes wont curse your winter choices.

This ten lentil soup (or stew if you want to call it that) is a one pot hearty dish with spinach and potatoes and flavored with curry powder. You can choose to add chicken sausages or rotisserie chicken in this, but leave the meat out if you want a vegan meal. This soup is gluten free too. The recipe makes a lot and since the soup freezes well, it’s a great protein-packed option to have ready to go in the freezer.

I love the ten bean soup mix at Sprouts and if you can get your hand on it, I highly recommend it.

The soup can be made in the crockpot too. You would need to sauté the garlic, onions, carrots and celery first in a saucepan and then transfer the sautéed veggies into the slow cooker. Follow the rest of the instructions as listed in the recipe.

If you make this recipe, do tag me on the following social media accounts: Facebook, Instagram, Twitter, or drop a comment here.

Hearty Ten Bean Soup with spinach and potatoes

Recipe Type: DInner, entree

Author: Shumaila

A one pot hearty ten bean soup with spinach and potatoes and flavored with curry powder. You can choose to add chicken sausages or rotisserie chicken in this, but leave the meat out if you want a vegan meal. This soup is gluten free too. The recipe makes a lot and since the soup freezes well, it’s a great protein-packed option to have ready to go in the freezer.

Ingredients

• 1 packet Sprouts ten bean soup mix
• 4 carrots, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic
• 2 bay leaves
• 1 potato
• a Bunch spinach
• 7 cups Sprouts chicken or vegetable stock
• 2 cups crushed tomatoes
• 1.5 tbsp Sprouts curry powder
• 3-4 green chilies (optional or according to taste)
• 2 tbsp oil
• salt and pepper
• 2 tbsp cilantro
• lemon juice, optional

Instructions

Cover soup mix in water, soak overnight (4 hours minimum). Drain water. Set aside.
In a large saucepan or dutch oven, heat oil on medium high heat.
Add the garlic and green chilies and sauté for a few seconds.
Add the onions, carrots and celery and cook for 2-3 minutes till tender.
Add the crushed tomatoes and cook for another 6-8 minutes, stirring frequently.
Add the beans and the stock along with the bay leaf. Season with salt and pepper
Cover and let come to a boil and once boiling reduce heat to medium and cook covered for 1-1.5 hours. If required, add more water. The beans should be almost tender at this point. Add the curry powder.
Peel and chop the potatoes into bite sized pieces and add them and cook for another 20 minutes. Once the beans and potatoes are cooked, add spinach, and cook for a few. Adjust seasoning.
Add chopped cilantro.
Serve warm with lemon juice.