Ingredients
- 1 bag (16 oz) of 13 bean soup mix
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- Fresh parsley, for garnish
Instructions
- First things first, rinse the bean mix in cold water and soak them overnight. This will help them cook evenly and get that perfect tender texture.
- In a large pot, heat up the olive oil over medium heat. Toss in the chopped onions, garlic, carrots, and celery. Sauté until they’re nice and soft, around 5-7 minutes.
- Add in the soaked beans, diced tomatoes (with their juice), and vegetable broth. Stir that concoction up and don’t forget to add the salt, pepper, cumin, smoked paprika, and bay leaf.
- Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Give it a stir every now and then to make sure nothing sticks to the bottom.
- When the beans are tender, taste and adjust seasoning if necessary. Remove that bay leaf and garnish with fresh parsley.
- Serve hot, and enjoy every spoonful of this comforting soup. Trust me; it’s going to be a hit!
This 13 Bean Soup is not just filling, it’s colorful and packed with nutrients. Perfect for those chilly nights or anytime you need that good ol’ family vibe in a bowl. So, grab your favorite cornbread on the side, and let’s eat!
source: thehintofrosemary.com
