Vegetarian Bean Soup: A Wholesome and Hearty Delight
Ingredients:
– 1 cup dried mixed beans (such as kidney, black, and pinto beans)
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 bell pepper, diced
– 1 can diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– Salt and pepper, to taste
Cooking Instructions:
1. Rinse the mixed beans under cold water and soak them overnight, or follow the quick soak method on the package.
2. In a large pot, heat some olive oil over medium heat and sauté the diced onion and minced garlic until they become aromatic and translucent.
3. Add the diced carrots, celery, and bell pepper to the pot and cook for about 5 minutes, until slightly softened.
4. Drain the soaked beans and add them to the pot along with the diced tomatoes and vegetable broth.
5. Stir in the dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the soup to a boil.
6. Once boiling, reduce the heat to low and let the soup simmer for about 1 to 1.5 hours, or until the beans are tender.
7. Stir occasionally and add more vegetable broth if needed to maintain the desired consistency.
8. Remove the bay leaf from the pot and adjust the seasoning with more salt and pepper if necessary.
9. Serve the vegetarian bean soup hot, garnished with fresh herbs like parsley or cilantro if desired.
This recipe yields approximately 6 servings and takes around 1.5 to 2 hours to cook, including the soaking time for the beans. This vegetarian bean soup is not only delicious and satisfying, but it’s also packed with protein, fiber, and various nutrients. It makes a perfect meal for those who follow a vegetarian or vegan diet, or for anyone looking for a nutritious and comforting dish. Enjoy this wholesome and hearty delight!