Spicy Bean and Vegetable Soup
A hearty soup made with expired canned beans and vegetables, ensuring food safety through proper heating.
10
Prep Time (min)
30
Cook Time (min)
40
Total Time (min)
4
Servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 can (400g) expired canned beans, drained and rinsed
- 1 can (400g) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large pot, heat olive oil over medium heat.
2
Add onion and garlic, and sauté until translucent.
3
Add carrots, celery, and bell pepper. Cook for 5 minutes, until vegetables start to soften.
4
Stir in the expired canned beans, diced tomatoes, vegetable broth, cumin, paprika, and chili powder.
5
Season with salt and pepper to taste.
6
Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes.
7
Serve hot, garnished with fresh cilantro.