2 tablespoons extra virgin olive oil
1 yellow onion, medium diced
1 large red bell pepper, medium diced
2 small ribs celery with leafy tops, medium chopped
4 cloves garlic, pressed, grated or finely chopped
3/4 tablespoon ground chipotle pepper powder
1 28 ounce can plum tomatoes with the juice, pulsed a few seconds in the food processor or broken up by hand
1 16 ounce can organic kidney beans, drained and rinsed
1 quart vegetable or organic chicken stock
1 pinch crushed red pepper flakes
1/8 level teaspoon cayenne pepper
3/4 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
1/2 tablespoon organic honey (preferably raw and local)
FOR THE SPIRALIZER:
1 zucchini, at least 1.5 inches in diameter
1 carrot, at least 1.5 inches in diameter
Heat the olive oil over medium heat in a large soup pot. Add the onions, red bell pepper and celery and sweat about 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, chipotle powder, crushed tomatoes, kidney beans and 1/2 cup water. Cook another 5 minutes, stirring occasionally (careful not to let the garlic burn). Add the stock, bring to a boil and let simmer 10 minutes.
Reduce the heat to medium low and add the crushed red pepper flakes, cayenne, chili powder, cumin, salt, black pepper, thyme and honey; stir well to combine. Let soup continue to cook another 10 -15 minutes; check your seasonings and add additional salt & pepper if needed before serving. Reduce the burner to warm if letting the soup sit on the stove for longer than 30 minutes. Add the spiralized zucchini & carrot noodles to hot soup 10 minutes before serving.
Tips for your veggie noodles:
There’s no need to peel your zucchini or carrot, just clean them well, cut off the edges and spiral away.
Cut your noodles about every 3 to 5 inches for easy eating.