Mixed Bean Soup
I found this recipe while looking for something I could use beans. Serve with a loaf of warm crusty bread.
- Ready In:
- 1 garlic clove, crushed
- 1 onion, finely chopped
- 1 celery, sliced finely
- 1 carrot, diced finely
- 1 leek, sliced finely
- 14 ounces canned chopped tomatoes
- 14 ounces canned red kidney beans, drained and rinsed
- 14 ounces black-eyed peas, drained and rinsed
- 2 1⁄2 cups vegetable stock
- 1 pinch dried herbs
- salt and pepper
- Place all ingredients except the beans into a large pot.
- Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
- Add the beans and simmer for 5 minutes or until hot.
- Serve with warm bread.
- I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.
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I used basil, oregano, thyme as herbs. I also cut up half a hot red chili, as I always like to add spice. I used a bag of dried mixed beans from a bulk bin. The mix mainly included fast cooking beans such as red lentils, split peas, small black and white beans, and also barley. I added a lot more stock then specified in the recipe. I had some ham thawing to add, but by the time it thawed the soup was already done and delicious, and I thought no reason to add meat!
This is a simply, tasty soup that is filling and satisfying. I agree, it is more like a stew, but I am sure you can add more stock to thin the consistency. I also sauteed the garlic, onion, celery, carrot and leek in some olive oil before adding the other ingredients. Since the recipe did not specify, I seasoned with herbs de provence. Made for ZWT5 by a Groovy GastroGnome.
An easy, tasty and healthy soup. You can't get much better than that. I sliced rather than diced because my hubby likes chunky soups. Other than that, I kept to the recipe and use oregano and basil as my herbs. That ended up making it a bit like a minestrone without the pasta. Made for the Zingo porition of ZWT5 for the Chow Hounds.