Big-Batch Mexican Bean and Lentil Soup

By The Canadian Living Test Kitchen

375 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	246246 cal
pro	14 g14g pro
total fat	4 g4g total fat
sat. fat	00 sat. fat
carb	41 g41g carb
fibre	10 g10g fibre
chol	0 mg0mg chol
sodium	922 mg922mg sodium
% RDI:	-
calcium	66 calcium
iron	2626 iron
vit A	55 vit A
vit C	1818 vit C
folate	8080 folate

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This hearty three-bean soup takes away what is left of the winter chill. It's also great to come home to if you make the slow-cooker version.

Ingredients

2 tsp vegetable oil 2 2tsp tspvegetable oil
2 onions , chopped2 2oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp chili powder 1 1tbsp tbspchili powder
1 can (28 oz/796 mL) tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)tomatotomatoes
6 cups vegetable stock 6 6cups cupsvegetable stock or chicken stock
2 cups water 2 2cups cupswater
3/4 cup red lentils 3/4 3/4cup cupred lentils
1 1can (19 oz/540 mL) can (19 oz/540 mL)chickpeas, drained and rinsed
1 1can (19 oz/540 mL) can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
1 1can (19 oz/540 mL) can (19 oz/540 mL)black beanblack beans, drained and rinsed
1 tbsp chopped fresh coriander 1 1tbsp tbspchopped fresh coriander
1 tsp lemon juice 1 1tsp tsplemon juice
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and chili powder, stirring occasionally, until softened, about 5 minutes.

Add tomatoes, breaking up with spoon. Add vegetable stock, water and lentils; bring to boil. Reduce heat to medium-low; simmer until lentils are softened, about 20 minutes.

Add chickpeas, red kidney beans and black beans; cook until heated through, about 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue.)

Stir in coriander, lemon juice, salt and pepper.

Additional information :

Variation
Slow Cooker Big-Batch Mexican Bean and Lentil Soup: Omit oil. To 16-cup (4 L) slow cooker, add onions, garlic, chili powder, tomatoes, stock, water and lentils. Cook on low heat for 8 hours. Add chickpeas, red kidney beans and black beans; cook on high heat for 30 minutes or until heated through. Stir in coriander, lemon juice, salt and pepper.

Source : Canadian Living Magazine: March 2006