This bean soup will impress you for sure. Beans are considered a “superfood” because they are one of the most nutritious foods you can eat. Beans are a great source of protein, fiber, and various nutrients such as folate, iron, and potassium. They can help you feel full and satisfied, which may assist in weight management. Additionally, the fiber in beans can help with digestion and promote gut health.
“15 Bean Soup” mixes are fairly common in most major grocery stores, and they are sold right along side the other dry beans. These bags include 15 legume varieties in one bag, and they’re quite beautiful, with all their different colors, patterns, and sizes. Since we are super beanies, we went to the bulk aisle in our local market, shout out to The Kiva, and got small bag of many bean varieties including, Navy, Black, Pinto, Cranberry, Pink, Small Red, Adzuki, Garbonzo, Great Northern, Kidney, Black Eyed Pea, Cannellini, Rosso di Lucca, and Jacob's Cattle. (all pictured above).
We use Organic dried beans in this recipe, which hold up much better in soup and taste better than canned beans. You'll need to soak the beans over night with water covering them fully, then drain the water before making the soup.
Ingredients:
▢ 1.5 quart vegetable stock, divided
▢ 2 tbsp olive oil
▢ 1 sweet onion, diced
▢ 3 large carrots, diced
▢ 3 stalks celery, diced
▢ 6 cloves garlic, minced
▢ 1 lb uncooked bean mix, pre-soaked
▢ 2 tsp apple cider vinegar
▢ 1 14.5oz can fire roasted tomatoes
▢ 2 bay leaves
▢ 2 tsp smoked paprika
▢ 1 tsp cumin
▢ 1 tsp italian seasoning
▢ ½ tsp chili powder
▢ ½ tsp black pepper
▢ 1 tsp fresh sage, finely chopped
▢ 1 tsp fresh parsley, chopped
Instructions:
- Chop the onions, garlic, carrots and celery.
- Add 2 tbsp olive oil to stock pot. Turn on the low-medium heat.
- Once hot, add onions, carrots and celery and cook about 3 minutes to soften.
- Add garlic and cook for 1 more minute, stirring occasionally.
- Add all the remaining ingredients, except the vinegar. Stir together gently.
- Cover and simmer on medium low for 1 ½-2 hours, stirring regularly. It is ready when the beans are tender. Add the vinegar near the end of the cooking.
- Add parsley, check seasoning, add salt and pepper as needed.
- Serve with southern cornbread.