16 bean soup, vegetarian

8 Servings
beans
American
Beans vegetable stock Vegetable Soup Beans Vegetarian/Vegan beans American

2 tablespoon ve oil
1 large on chopped
3 lic cloves chopped
1 quart vegetable ck
2 cups water (or so)
1 package 16 bean soup mix
3 rots diced
3 stalks ery chopped
3 leaves
1 tablespoon gano dried
1 teaspoon (or to taste) cayenne or crushed peppers

Soak the beans the night before; rinse. In a large pot, heat the oil. Saute the garlic and onions until soft. Add the stock, beans, carrots, celery, bay leaves, oregano and cayenne. Simmer, partially covered, until beans are soft. Mix in the tomatoes, salt soup to taste. Using a hand blender, partially puree the soup, but keep it chunky.


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