Vegetarian 15-Bean Soup recipe
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Ingredients
- 1 (20 ounce) package 15-bean soup mix (seasoning packet not used) 2 tablespoons olive oil, or more as needed 1 large onion, diced 12 carrots, peeled and chopped, or more to taste 15 crimini mushrooms, sliced, or more to taste 7 stalks celery, chopped, or more to taste 6 leaves dinosaur kale, chopped 4 leaves red Swiss chard, chopped 3 large cloves garlic, minced 12 cups vegetable broth 2 bay leaves 1 teaspoon dried rosemary 1 teaspoon dried basil salt and ground black pepper to taste
Nutrition Info
- 159 caloriescarbohydrate: 25.9 gcholesterol: : -fat: 2.3 gfiber: 9.9 gprotein: 8.6 gsaturatedFat: 0.2 gservingSize: -sodium: 401.3 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian 15-Bean Soup
Directions
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Place beans in a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat, cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic, cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil, reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.