Hot Pepper Harissa Bean & Veggie Stew For Lower Cholesterol

I had never met Harissa until I read Ally’s cookbook. This woman seriously has an incredible repertoire of flavors from all over the world. There is an entire chapter dedicated to some very intriguing spices and Harissa was one of them. I took one look and knew I had to try it. From North Africa, Harissa is a vibrant seasoning that mixes hot chilies, garlic, cumin and coriander; Ally’s version features coriander, cumin, caraway, smoked paprika, sea salt, garlic and cayenne.

And here we are in the midst of harvest season, a season I both love and hate. The harvest brings me loads of precious garden goodies to play with and revel in, but it also brings some fierce seasonal allergies when the farmers begin their harvesting. Allergies are things I’ve fought all my life … and they are a year-round problem for me, not something that goes away with the season. They are at their worst in late summer, though, and that hasn’t gotten any better over the years, although I’ve developed lots of coping mechanisms. One of the best natural coping mechanisms I’ve found to do battle with sinus congestion is hot peppers, especially in soup form. That’s what inspired me to create this lovely, healthy, spicy soup. It has not only harissa to spice it up, but also a hot pepper (I used a carrot pepper) to help heat things up and loosen those dang sinuses.

It is raining today, too, which makes it absolutely perfect soup weather. I have a loaf of bread in the bread machine, almost ready to pop in the oven, and I’m anxious for a nice cup of Hot Pepper Harissa Stew and a hot grilled cheese sandwich to go with it.

Hot Pepper Harissa Bean & Veggie Stew

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Over 2 quarts of soup

Ingredients

• 1 1/4 lb. fresh tomatoes, peeled
• 1/2 Tablespoon olive oil
• 1 small onion, chopped (about 1/2 cup)
• 2 - 3 cloves garlic, peeled & chopped
• 1 cup chopped fresh zucchini
• 4 cups chicken or vegetable broth
• 1 bay leaf
• 1 medium red potato, chopped (about 1 cup)
• 1 cup fresh, chopped green beans (or frozen, thawed)
• 1/2 cup corn (fresh or frozen, thawed)
• 1 1/2 cups white canellini beans (or 1 15-oz. can, drained)
• 1 small hot pepper (I used a carrot pepper, but any other hot pepper will work too)
• 1/4 cup roasted sweet pepper (or 1/2 of a sweet bell pepper, or a couple mini sweet peppers)
• 1 teaspoon Harissa
• 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander

Instructions

1. Heat some boiling water and dip the tomatoes in the water just briefly to loosen the skins. Set the tomatoes aside to cool.
2. Heat the olive oil over medium heat in a medium saucepan. Add the onion and garlic and saute until the onion is soft and translucent. Add the zucchini and saute for a few minutes more, until the zucchini is crisp-tender. Remove these veggies from the pot, setting them in a bowl to wait.
3. Add the broth to the pot along with the bay leaf and potato. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes, until the potato is tender. While the potato is cooking, squeeze the tomatoes over the pot, releasing the juices and breaking up the flesh of the tomatoes. Squeeze all the tomato (except the skins!) into the pot.
4. When the potato is done, add the zucchini mixture, green beans, corn, beans, peppers, and seasonings.Cook for another 10 minutes or so over medium heat, stirring frequently, then taste and adjust the seasonings.
5. Enjoy while it's hot! If there are leftovers, they can be stored in an airtight container in the fridge and reheated over the stove or in the microwave.

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