This is what I like to call the “baby version” of the four-bean chili I made. I always make a separate batch for my son since the spice level can be too much for him. I make the baby version in batches because I like to freeze it for future gloomy days.
Whenever I’m in a rush and can’t think of what to feed him this comes to my rescue. I simply take out about 3-4 cubes of this soup thaw it on the pot, add vegetable stock as needed if it needs to be thinned it out, and serve it over quinoa or brown rice.
This soup is full of protein, vegetables, and lots of spices. I do prefer to give this more for lunch than dinner because it contains beans. And I want to avoid a gassy baby at night!
You can adjust this dish according to your baby’s taste and likings.
Stay happy, stay hungry!
|Prep time: 10 minutes||Cook time: 30 minutes||Total time: 40 minutes|
- 1 can garbanzo beans
- 1 can black beans
- 1 can white kidney beans
- 1 can red kidney beans
- 1 onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, chopped
- 1 tbsp taco seasoning
- 1 tsp turmeric
- Salt to taste
- ½ tsp cumin powder
- 3 cubes bullion cubes
- 2 cups water
- Cheese (optional, for topping)
- Greek yogurt (optional, for topping)
1. In a large colander, add all the canned beans and rinse thoroughly with water. Set it aside until ready to use.
2. Heat a large stockpot to medium high heat, add the oil to the pan then add the onion, celery, and carrots. Cook for 5 minutes or until the onions are translucent. Add the garlic and cook for another 2 minutes. Then add the peppers and cook for additional 2-3 minutes.
3. Add the zucchini and cook until tender then add the tomatoes to the pan with a little bit of water. Add all the seasonings, spices, and the bullion cubes. Mix everything thoroughly and let it cook until the spices are fragrant (1-2 minutes).
4. Add the beans and water. Mix well and let it cook on medium heat for about 5 minutes. Then turn down the heat and simmer for 15 minutes with a closed lid, stirring occasionally.
5. With an emerging blender blend everything to a thick puree.
6. Serve with cheese and Greek yogurt!
7. Add the left over chili in a tray and freeze overnight. Once frozen put the cubes in a freezer safe container or a freezer safe zip-lock bag.
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