Healthy Bean Soup
photo by Cookie in Ontario
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
7
ingredients
- 473.18 ml white beans or 473.18 ml kidney beans
- 1892.72 ml water
- 2 onions, chopped
- 3 garlic cloves, crushed (optional)
- 14.79 ml olive oil
- 3 carrots, chopped
- 2 stalk celery, chopped
- 1 bunch asparagus, chopped
- 283.49 g tomato paste (2 little cans)
- 2.46 ml black pepper
- 2.46 ml dried oregano leaves
- 4.92 ml salt
- 29.58 ml fresh parsley, chopped (optional)
directions
- Place the beans in a large saucepan, cover with water and leave to soak overnight. I let them soak 5 hours.
- Discard the soaking water, rinse the beans and place them in a large soup pot.
- Place the 8 cups water in the pot, bring the beans to a boil, put the lid on and reduce the heat to simmer.
- In a large sauce pan saute the onion and garlic in the olive oil for 3 minutes.
- Add the carrots, celery and asparagus.
- Saute until the mixture has cooked slightly, aprox 8 minutes.
- Add the vegetable mixture to the beans, then add all remaining ingreds except the fresh parsley.
- Simmer on low heat until the beans are soft, about 1 or 2 hours.
- Stir in the fresh parsley, cook another 2 minutes.
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RECIPE SUBMITTED BY
Cookie in Ontario
Canada