Loaded Veggie Curry Soup

thirtyandthriving · May 2012

Add 2T olive oil to a large pot over medium heat

Coarsely chop the veggies below and add one at a time to the pot. Let one wilt a bit before adding the next.
Add 1/2-1T salt
1 onion
9 mini sweet peppers
8 oz mushrooms
3 cups fresh green beans
11 oz baby carrots

Add 1 box (4 cups) unsweetened coconut milk. I use so delicious.
Stir
Add spices of your choice
Here is what I used this time:
1/2 T cinnamon
2 T curry
1T turmeric
1/2 t cayenne pepper
1T red pepper flakes
3 T brown sugar
Stir

Drain, rinse, and add
1 can garbanzo beans
1 can black beans
1 can dark red kidney beans

Stir and let cook covered until veggies are at desired tenderness.

I never make this the same way every time. This is my go to "empty the frige from leftovers" meal. You can add anything to it, left over meat, tomatoes, broccoli, sweet potatoes. It all works.

Also in regards to spicy: I love spice! these measurements are estimates because I do not measure spices. I add based on my personal taste. However my 3 year old loves it, she also loves spice.