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Home Brigantine Mud Pie With Toast

15 Bean Soup Recipe

Ingredients

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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The Cook

MountainMamas W. Moreland, Virginia

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