A New Soup Recipe

I have been on a soup kick lately. When the weather is as hot as it has been lately, I am not in the mood to eat a heavy evening meal, and you can only eat so many sandwiches, so soup it is. 

I made this recipe three or four weeks ago, and it was really good. It was the chickpea soup that I made with cannellini beans.

It made a lot, and I froze some. I had thawed the rest out a few days ago and finished it. The same recipe site posted another recipe on Facebook this week, and I am anxious to try it. It looks so good.

It’s called Cowboy Bean Soup, and the recipe is here: https://theplantbasedschool.com/cowboy-bean-soup/?fbclid=IwY2xjawT1y4RwZG9mBWV4dG4DYWVtAjEwAGJyaWQRMVh3UkhjMVM4eFRmMVptbWVzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeHkxiwXVr7iEqr8a6YiXymNjHF1LtyzkflLsHBgvkrmIK1EYmLsE0nTuk_Sg_aem_HUaIpwjaTFv-uuVFs_dVcQ

I thought I had all the ingredients, but I ended up having to stop by the grocery store for potatoes and smoked paprika. Here’s what it looked like:

It was a little soupy; it was thicker the second night. I froze two ziploc bags of it with about two servings each. It’s very good. The only thing I changed was to use fire roasted diced tomatoes instead of crushed tomatoes.