Before I start with the next wave of holiday festivities, I have to think a little about my eating habits. I need to save up some of my pigging out between Christmas and New Year. This soup is just the perfect choice for the season. It’s super simple, healthy and super tasty… oh not to forget a kid pleas-er. My 5 year old daughter had two full soup bowls. I think the pita chips made it fun for her, but happy that she got some nutrition at the same time.
My Mom’s Red Kidney Bean Soup with Baked Pita Chips
- 1/4 cup olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery, diced
- 1 head garlic, chopped
- 4 tbsp tomato paste
- 2 tbsp red pepper paste
- 3 15oz can red kidney beans or dried beans soaked overnight
- 1/4 cup parsley
- 1/4 cup cilantro
- salt and pepper to taste
- 5 pita pockets, sliced into small squares or triangles.
- 1/4 olive oil
Preheat oven for 375 degrees.
Red Bean Soup
Heat a medium soup pot with olive oil over medium high heat. Add onions and saute for a 2 minutes, then add the garlic, carrots and celery and cook for another 5 minutes. Add some salt to taste. Stir in the tomato and pepper paste and let the flavors blend in with the rest of the ingredients. Add 6 cups of water or fill your soup pot with enough water to cover the veggies by 2 inches more in height. Let the water come to boil, then add in the beans. Let it simmer for about 10 minutes, then add in parsley, cilantro and adjust seasoning with salt and pepper.
Combine olive oil with pita and mix to distribute the oil evenly. Place the pitas on a baking tray. Sprinkle salt evenly(optional.) Bake in the oven for about 5 to 10 minutes depending on your oven temperature until they are fully toasted.
Fill soup bowls with the bean soup and serve with toasted pitas.