15 Bean Soup
This substantial vegetarian soup is a wholesome dinner choice. It features a mix of 15 beans simmered with a medley of vegetables including onion, carrots, crimini mushrooms, and greens like dinosaur kale and red Swiss chard. The soup is flavoured with garlic, bay leaves, rosemary, and basil in a rich vegetable broth, resulting in a deeply satisfying and nutritious meal.
Ingredients
- 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
- 2 tablespoons olive oil, or more as needed
- 1 large onion, diced
- 12 carrots, peeled and chopped, or more to taste
- 15 crimini mushrooms, sliced, or more to taste
- 7 stalks celery, chopped, or more to taste
- 6 leaves dinosaur kale, chopped
- 4 leaves red Swiss chard, chopped
- 3 large cloves garlic, minced
- 12 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- salt and ground black pepper to taste
Method
- Put the bean soup mix, discarding the seasoning packet, into a large bowl. Cover it with plenty of cool water and leave to soak for 8 hours or overnight. Drain and rinse the beans.
- Warm the olive oil in a large stockpot. Cook the diced onion until it turns a golden brown colour, which should take 15 to 20 minutes. Stir in the chopped carrots, sliced mushrooms, celery, kale, chard, and minced garlic. Continue cooking and stirring for 5 to 10 minutes until the carrots and mushrooms begin to soften.
- Pour the vegetable broth into the pot with the vegetables and bring the liquid to a rolling boil.
- Lower the heat and stir in the bay leaves, dried rosemary, basil, salt, and pepper. Add the drained beans and let the soup simmer gently until the beans are tender, which will take 1 ½ to 2 hours.
Nutrition (per serving)
Calories159 kcal
Fat2 g
Sugars5 g
Protein9 g
Sodium401 mg
Recipe details
CategoryMain course
Cuisineamerican
Authortamara
