- 4
Ingredients
- 1 teaspoon olive oil
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1 fennel bulb, fronds removed, halved, and sliced
- 1 red or orange bell pepper, chopped
- 4 large portobello mushrooms, chopped into 1-inch chunks
- 5 shiitake mushrooms, sliced
- 4 tablespoons tamari
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayanne
- 1/2 teaspoon chili powder
- 1 4oz container fresh basil
- 3 tablespoons fresh oregano
- 1 bunch fresh parsley **
- 2 cups vegetable broth
- one 14-ounce can unsalted tomato sauce
- one 15-ounce can unsalted diced, fire-roasted tomatoes
- one 30oz can navy beans, rinsed and drained
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
- 1 to 2 tablespoons sriracha sauce
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon liquid smoke
- zest and juice of a lemon
- salt and pepper to taste
- sliced green onions, for topping (optional)
- fresh cilantro or parsley for topping (optional)
Preparation
Step 1
Heat the oil in a large pot over medium heat. Add the onion and saute until the onion is almost translucent, add garlic and cook for another 1-2 minutes. Add the fennel, bell pepper, tamari, cumin, smoked paprika, cayenne, chili powder and cook 4-5 minutes. Add portobellos, shiitakes cook until mushrooms are slightly tender then add basil, oregano, and parsley, stir to combine and let cook, stirring occasionally about 5 minutes.
Add the broth, tomato sauce, tomatoes, navy beans, maple syrup, tomato paste, sriracha sauce, and apple cider vinegar. Bring to a boil and then reduce to a simmer. Let simmer for about 20-30 minutes, or until thickened and heated through.
Add the liquid smoke, lemon juice, salt, and pepper. Serve immediately. Refrigerate leftovers in an airtight container for up to 5 days. Enjoy!
If you don't have fresh herbs on hand you can sub dried :
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley