This is a tasty recipe for a yellow and white bean chili.
1 cup choped onion
1 cup thinly sliced leek (white part only)
1 cup chopped yellow bell peppers
1 jalapeno chili, finely chopped
2 teaspoons minced garlic
2 teaspoons cumin seeds
1-2 tablespoons olive oil
1 medium yellow summer squash, cubed
2 small red potatoes, peeled, cubed
1 1/2 cups cooked, dried garbanzo beans
1 1/2 cups cooked, dried soybeans
1 can (14 1/2 ounces) reduced-sodium vegetable broth
1/2 cup dry white wine
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon chili powder
1 bay leaf
Salt and pepper, to taste
1 small tomato, finelychopped
2 green onions and tops, thinly sliced
3 tablespoons finely chopped cilantro
1. Saute onion, leek, bell peppers, jalapeno chili, garlic and cumin seeds in oil in large saucepan until tender, about 8 minutes. Add squash and potatoes; cook 3 to 4 minutes longer.
2. Add all beans, broth, wine, herbs and spices to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Simmer, uncovered, until thickened, 5 to 10 minutes. Season to taste with salt and pepper. Discard bay leaf.
3. Spoon soup into bowls; sprinkle top of each with tomato, green onions and cilantro.
Let me know if you try it!