Hearty Ten Bean Soup with spinach and potatoes
 
 
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.
Author:
Recipe type: DInner, entree
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
  1. Cover soup mix in water, soak overnight (4 hours minimum). Drain water. Set aside.
  2. In a large saucepan or dutch oven, heat oil on medium high heat.
  3. Add the garlic and green chilies and sauté for a few seconds.
  4. Add the onions, carrots and celery and cook for 2-3 minutes till tender.
  5. Add the crushed tomatoes and cook for another 6-8 minutes, stirring frequently.
  6. Add the beans and the stock along with the bay leaf. Season with salt and pepper
  7. 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.
  8. 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.
  9. Add chopped cilantro.
  10. Serve warm with lemon juice.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/10/21/hearty-ten-bean-soup-spinach-potatoes/