AFC 5 SPICE TOMATO BEAN SOUP
Fat-Free and still delicious! Cabbage, celery and carrots combined with Roman beans in a spicy tomato sauce. Salsa and fresh lime give it an extra kick and AFC 5 SPICE ramps up the flavor profile!
Makes 11-1/2 cups
2 lg. celery stalks, cut crosswise into 3/8 inch wide pieces
3 c. cut green cabbage, 3/4-1 inch squares
1-1/2 c. peeled, diced onion, 1/2 inch squares
2 narrow carrots, peeled, cut into thin rounds
4 c. water
2 t. salt
3-5 peeled, finely chopped garlic cloves
28 oz. can tomato puree
1 c. mild heat salsa (I used Ortega Thick and Chunky)
15.5 oz. can Roman beans, including liquid (I used Goya brand)
2 c. carrot juice
2 T. dark brown sugar
2 T. liquid smoke
2 t. dried oregano
1-2 t. AFC 5 Spice (homemade)
juice of 1 lime – firmly roll on counter under palm and heel of hand to loosen membranes, making the squeeze easier and a greater yield of juice
Combine celery, cabbage, onion, carrot, water, salt, garlic in large soup pot. Bring to boil, then lower heat to a slow boil and cook 15 minutes or till celery is tender. Covering the pot for a couple minutes will finish the softening process.
Add remaining ingredients to soup pot, stir well and simmer about another 20 minutes to release the flavor of the AFC 5 Spice.
Turn heat off till ready to reheat and serve. Salt to taste.
Notes: For those who prefer a moderate heat or stronger in their salsa, when making soup mild is best. If you find after it sets for a while that you still want more heat, then add more black pepper or red cayenne pepper. Soup is different than salsa alone. Too hot and the heat ruins the soup. AFC 5 SPICE teams up nicely with the tomato, veggies and Roman beans. I serve it by itself.
Add crackers if you like.
Roman beans have a meaty texture. Use any type of bean you like.