Hearty Vegetable Soup with 16 Beans
Vegetable Bean Soup
Equipment
- 1 spatula
Ingredients
- 2 garlic cloves, minced(2 tbsp)
- 1 small white onion, diced
- 2 ribs celery, diced
- 2 medium carrot, chopped
- 8 oz canned diced tomatoes or sauce (optional)
- 4 cups vegetable broth https://vicki-lynne.com/easy-cheap-vegetable-stock/
- 2 tsp No Chicken bouillon + 2 cups hot water
- 2 bayleaves
- 2 tsp thyme
- 1 cup 16 bean soup mix, soaked
- 1 cup broccoli
- 1 medium zucchini chopped
Instructions
- Clean, peel and chop all your vegetables. Make your stock with bouillon if you don't have any already made.
- In the dutch oven, add a splash of water for sauteing. Add the onions, celery and carrots and saute for 5 minutes, add in the minced garlic and cook for another minute. Add in the zucchini and cook for 4-5 minutes, to light brown. Continue to add a splash of water in the pan as needed.
- Add the tomatoes, broth, beans and bay leaves. Bring to a simmer and cook for 30 minutes until the beans are tender. Add kale, broccoli or spinach and thyme.
- This is a great recipe to use up all those bits and bops in the fridge. Great with some no knead bread.
Video
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