15 Bean Soup
From MountainMamas 7 months agoIngredients
- 16 ounces bag of dried 15 bean soup mix packet, flavor packet discarded shopping list
- 2 tablespoons olive oil shopping list
- 1 yellow onion diced shopping list
- ½ cup (2 stalks) diced celery shopping list
- 1 medium carrot peeled and diced shopping list
- 2 cloves garlic minced shopping list
- 1 teaspoon smoked paprika shopping list
- 1 teaspoon Italian seasoning shopping list
- 2 teaspoons ground cumin shopping list
- ¾ teaspoon salt shopping list
- ¼ teaspoon ground black pepper shopping list
- 1 15 ounce can diced tomatoes shopping list
- 6 cups vegetable stock shopping list
- 2 dried bay leaves shopping list
How to make it
- Soak the beans in plenty of water for 8-12 hours. Drain in a colander and rinse with water.
- In a dutch oven/or a large soup pot, heat olive oil over medium high heat, add onion, celery, and carrot and cook until softened 4-5 minutes. Add garlic and saute for 30 seconds, add the spices and salt and cook for 30 more seconds. Add diced tomatoes, beans, and cover with vegetable stock.
- Add two bay leaves, stir to combine and bring to a medium simmer. Cook for 60 minutes or until the beans have softened and started breaking down a little.
- Remove from heat, discard the bay leaves and ladle into bowls. Garnish with grated parmesan (make sure it’s vegetarian if following a vegetarian diet). Serve with toasted bread.
- Note:
- I'd soak them over night and make the next day.
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