Vegetarian 15-Bean Soup
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
52
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Olive Oil (or more as needed)1 large
Onion (diced)7 stalks
Celery (chopped, or more to taste)3 large
Garlic (cloves, minced)12 cups
Vegetable Broth1 tsp
Dried Rosemary1 tsp
Dried Basil1
SaltDirections:
1
Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
Drain and rinse
3
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes
4
Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes
5
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper
6
Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours