Make sure that you have some fresh multi-grain bread to sop up this soup; it is hearty and delicious and a complete meal---the kidney beans add a lot of protein and fibre. If you use the veggie broth, it is a vegan dish. If you pefer your soup less spicy, leave out the chili & jalapeno peppers! This recipe makes about 6 large bowls of soup.
Ingredients:
4 baby bok choy (about 4 cups) or baby spinach (about 4 cups)
2 tbsps olive oil
1 onion, chopped
1/2 green & 1/2 red sweet bell pepper, chopped
1/2 a jalapeno pepper, sliced
1 small zucchini, chopped
1/2 sweet potato, chopped into 1/2 inch chunks
28 oz can diced tomatoes, with juice
750 ml chicken or veggie broth
28 oz can red kidney beans
2 large cloves minced garlic (or 1 tsp garlic powder)
salt and freshly ground black pepper to taste
1 tsp dried hot chili peppers (optional)
freshly grated parmesan cheese for garnish (optional)
Directions:
1. Slice hard white ends off of the bok choy and discard. Rinse the bok choy well under cold running water. Slice lengthwise into thin slices. Set aside.
2. Heat olive oil over medium high heat in skillet. Add onion, garlic, sweet peppers and jalapeno & saute until soft.
3. In a large sauce pan, over medium high heat, add tomatoes, sauteed vegetables and broth. Bring to a boil. Reduce heat to low and add sweet potato, zucchini and chili peppers. Stir; simmer, covered, for about 15 minutes or until sweet potato and zucchini are done (al dente).
4. Drain and rinse kidney beans. Stir into soup, along with bok choy (or baby spinach, if using), salt and ground pepper. Stir and simmer until bok choy is wilted, 5 more minutes. Ladle into soup bowls; sprinkle a couple of tsps of freshly grated parmesan cheese over soup (if using) and serve with fresh bread.
